Before you start, preheat oven to 220°C. Grease a medium baking dish (about 20x25cm). Bring a full kettle to the boil.
In a bowl, combine all dumpling ingredients, until mixture comes together to form a dough ball. Place in fridge to firm up.
Prep onion, carrot and broccoli.
Heat oil in a medium pot on medium heat. Cook onion and carrot for about 4 minutes, until soft. Add herbs and cook for 1 minute, until fragrant. Add passata and stock and cook for 6 minutes, stirring, until thickened. Add sweet chilli sauce and spinach and season to taste with salt and pepper. Pour sauce into prepared baking dish.
Use a tablespoon measure to roll mixture into balls. Place dumplings into sauce, toss to coat and then space evenly (tops of dumplings will still be visible). Sprinkle over remaining cheese and bake for 15 minutes, until golden.
Cut pitas into quarters and place on a lined oven tray. Cook on rack below dumplings, for about 10 minutes until golden.
Place broccoli in a heat-proof bowl and cover with boiling water and a lid. Leave to sit for 5 minutes, until bright green and tender.
Serve dumplings with pita and broccoli on the side.