Tomato & harissa stew with cheddar dumplings

Tomato & harissa stew with cheddar dumplings

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(15 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal444
  • fat17g
  • saturates8g
  • carbs54g
  • sugars7g
  • fibre7g
  • protein16g
  • salt2.6g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 celery sticks, thickly sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 400g can plum tomato
  • 1 tbsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 large courgettes, halved lengthways and thickly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g can chickpea, drained
  • 1 vegetable stock cube

For the dumplings

  • 25g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 75g extra mature cheddar, finely grated
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments, questions and tips

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10th Apr, 2017
Really tasty. Added leeks and sweetcorn as had them to use up. The dumplings made the dish. Will definitely make again
7th Apr, 2017
Well this is a leftovers winner! Really handy (and super tasty) way to use up veg. I added spring greens and sweetcorn and used chopped tomatoes instead of plum (what I had in the cupboard). I used dried harissa - would use 1 1/2 tbsp next time I think and add some more beans/pulses to up the protein.
9th Feb, 2017
Very easy to make and really delicious. I added carrot and red pepper (using up veg from the fridge) - will try other veg next time. The dumplings were really tasty. I wasn't sure whether to cover the dish in the oven but decided against. Think/hope that was the right decision! A big hit with all the family - even the non-veggies :)
21st Sep, 2016
Wow - this was so easy and so delicious. I was worried the dumplings were going to sink in as it all looked quite watery before it went in the oven but it was fine and looked fab when ready. Will be making this very often I think as will be great for using up vegetables.
Rebecca CN
23rd Jun, 2016
Love this meal, it has become a mid-week favourite. I always double/triple the amount of harissa and make extra dumplings. Sometimes add minced lamb as well (which defies the vegetarian point but is so delicious).
10th Oct, 2015
I've never even tried this using courgettes because I don't like them, but it can be a fantastic way to get a lot of veg into your dinner. In the oven now with red pepper, carrot, sweet potato, fine beans, peas and sweetcorn.
28th May, 2015
Really tasty, I added a lot of other things as suggested below, mushrooms, peppers, aubergine, garlic, Carrots, added 1 tin of plum and 1 tin of chopped tomatoes plus a little extra water. I also used the whole jar of Harissa paste to compensate for the extra veg, dumplings went really well with it and had a dash of Hendersons relish! Good for if you have a lot of veg leftover that needs using as I think you could put nearly any veg in this and it would work.
garythemagician's picture
21st Mar, 2015
It's fab. I added carrots and aubergine to bulk it out a little more. Went well with a rose wine.
5th Sep, 2014
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!
2nd Oct, 2013
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


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