Tomato & harissa stew with cheddar dumplings

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• Louise

  19 March 2013

  Louise rated and commented on this recipe

  

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

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• Frantic Flapjack

  09 April 2013

  Frantic Flapjack rated and commented on this recipe

  

  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.

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Vegetarian

Ingredients

• 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

PER SERVING

444 kcalories, protein 16g, carbohydrate 54g, fat 17 g, saturated fat 8g, fibre 7g, sugar 7g, salt 2.6 g

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