Tomato & harissa stew with cheddar dumplings

Tomato & harissa stew with cheddar dumplings

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(32 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


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 spices and herbs is spicy and…

  • 2 large courgettes, halved lengthways and thickly sliced



    The courgette is a variety of cucurbit, 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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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14th Oct, 2019
Really good stew, tastes better then it sounds
spottycups's picture
14th May, 2019
Loved this! I was mindful that other reviewers had mentioned the stew becoming watery so I made sure to reduce it down quite a bit while on the hob and used chopped tomatoes, rather than just plum, as I think the chopped are a little less watery. I also added double the harissa, an extra stock cube, and a couple of pinches of stevia; the dumplings also needed a splash more milk than the 100ml stated. I only used the veg as per the recipe but I think it would easily adapt to anything that needed used - this will be a staple for us now I think - lovely stuff!
3rd Feb, 2019
Made this tonight exactly as the recipe, tasty but a little watery. Would add some different veg next time, as others have suggested.
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.


9th Oct, 2019
Can I make the dumplings in advance before the stew is cooked thanks
goodfoodteam's picture
10th Oct, 2019
Thanks for your question. The baking powder will start to work as soon as you add the milk so we would recommend following the order above to ensure you get the lightest dumplings.
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