Heat 3 tbsp of oil in a large pan over low heat. Tip in your sliced onions, add a pinch of salt and fry for 5 minutes until softened.
Tip in cubed sweet potatoes and fry for a minute.
Drain and rinse kidney beans under the tap, add them to the the sweet potatoes together with tinned tomatoes and 250g of water. Stir in a tbsp of chipotle paste and season.
Cover with a lid and simmer on low heat for 25-30 minutes until sweet potatoes are soft.
Whilst the stew is simmering away, heat the oven to 180C Fan and prepare your dumplings.
Mix the flour, baking powder and a pinch of salt in a large mixing bowl. Add cubes of butter and rub into the flour until the mixture resembles fine breadcrumbs.
Mix in the grated cheddar (save a heap for sprinkling on top) and chopped parsley. Then add 4-5 tbsp of water and bring the mixture together in a ball. Shape 12 equal size dumplings.
When your spicy bean stew is cooked, tip it into an oven-proof dish and arrange the dumplings on top and sprinkle with the saved cheddar.
Put the dish in the centre of the oven for 15 minutes until the dumplings are puffed up and turned a lovely golden brown colour.
Serve with a dollop of plain yoghurt or sour cream.