Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 sprig fresh thyme
• 450g/1lb loin pork steaks, cut into small chunks
• 2 fresh tomatoes, peeled and chopped
• 225g/8oz red split peas, pre-cooked
• 1 tbsp tomato purée
• 1.1 litres/2 pints vegetable stock
• 1 sweet potato, peeled and chopped into 2.5cm/1in cubes
• 125g/4oz plain flour
• 1 tsp baking powder
• 1 tsp chives, finely chopped
• 3 tbsp vegetable fat/lard
• 1 tbsp parsley, chopped

Method

1. Heat oil in a large pan. When hot, add onion, garlic and thyme. Sauté for 2-3 mins, stirring occasionally. Add pork chunks and cook for 10 mins till browned and water has evaporated. Then add chopped tomatoes, split peas and tomato purée. Pour in vegetable stock, bring to the boil and simmer for 10 mins. Then add sweet-potato cubes.
2. Place all dumpling ingredients in a mixing bowl and rub together till mixture resembles fine breadcrumbs. Add 1 tbsp of cold water and mix till a stiff dough is formed, adding a little extra water if needed. Roll dough into 24 small balls. Place dumplings in soup and stir.
3. Continue cooking soup on the hob over a low heat for a further 20 mins. Sprinkle with parsley and serve immediately.

Notes