Tomato & harissa stew with cheddar dumplings

Tomato & harissa stew with cheddar dumplings

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(29 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 4 celery sticks, thickly sliced
    Celery

    Celery

    sell-er-ee

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

  • 400g can plum tomato
  • 1 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

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

  • 2 large courgettes, halved lengthways and thickly sliced
    Courgette

    Courgette

    corr-zjet

    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

    Butter

    butt-err

    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

    Milk

    mill-k

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

Method

  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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garythemagician's picture
garythemagician
21st Mar, 2015
5.05
It's fab. I added carrots and aubergine to bulk it out a little more. Went well with a rose wine.
charissa1986
5th Sep, 2014
5.05
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
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
Frantic Flapjack
9th Apr, 2013
3.05
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
19th Mar, 2013
3.05
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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