Smoky Fava Bean Goulash with Tarragon Dumplings

Method

1. Peel the carrot and potato, cut into cubes roughly 3cm.
2. Cut the onion in half and thinly slice, do the same with the garlic. Heat 1 tbsp olive oil in a saucepan, add the onion and garlic and gently fry until lightly browned. Add the hot smoked paprika and fry for another couple of minutes to release the flavour.
3. Add the carrots, potatoes, passata, stock, bay leaf, fava beans and carrot/potato then cover and leave to simmer.
4. Heat 1 tbsp olive oil in a small frying pan. Thinly slice the pepper into strips, then fry on a high heat until slightly charred.
5. Add the flours, raising agents, tarragon, salt and pepper in a mixing bowl and stir well. Mix in lemon juice, olive oil and water then mould into 4 dumplings.
6. Add the peppers to the goulash, stir together, then carefully place the dumplings on top. Put a tight-fitting lid on the saucepan and leave to steam on a low heat for 30 minutes, without removing the lid.
7. Serve topped with a dollop of plain soya yoghurt.