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.
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.