Step 1

Chop the potatoes (I leave mine unpeeled as theres so much nutrition in the skin), carrots, onion, garlic and parsnips and place into the slow cooker.

Step 2

Add the oregano, black pepper, chickpeas, cans of chopped tomatoes and tomato puree, stir and leave on a LOW heat for 7-9 hours.

Step 3

With 30 minutes left before serving time; start to make the dumplings. Mix together all the dry ingredients until fully combined, then stir in the milk and melted coconut oil until the dough comes together. (It should be very thick).

Step 4

Mold the dumplings into 4 balls then drop into the slow cooker with the stew and leave for 20-30 mins.

Step 5

Add the kale to the slow cooker 5 minutes before serving.