Tomato & harissa stew with cheddar dumplings

Tomato & harissa stew with cheddar dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 45 mins

Skill level



Serves 4

Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving



  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 4 celery sticks, thickly sliced
  • 400g can plum tomatoes
  • 1 tbsp harissa
  • 2 large courgettes, halved lengthways and thickly sliced
  • 400g can chickpeas, drained
  • 1 vegetable stock cube

For the dumplings

  • 25g butter, diced
  • 200g self-raising flour
  • 1 tsp baking powder
  • 75g extra mature cheddar, finely grated
  • 100ml milk

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  1. Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
  2. Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces. 3 Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.

Recipe from Good Food magazine, March 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
charissa1986's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe! I replaced the chickpeas with the same weight of new potatoes cut into small chunks. I also made 1.5x the dumplings, so that everyone gets three rather than two. Serve with some peas or green beans. Lovely!

eileen19's picture

I find this delicious, I could even become vegetarian if all veggie meals are this nice. I alway use Sainsbury's Harissa as it has a lovely flavour and colour

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The dumplings were great but the stew could have been so much better. It lacked variety - too many courgettes. It would benefit from the addition of extra veg such as peppers, aubergines and mushrooms and some garlic would add depth of flavour and so would be more like a ratatouille.

jemjams's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this stew but without the dumplings and served with couscous instead. It was OK as a cheap mid-week meal.