TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS

Tomato & harissa stew with cheddar dumplings image

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

Provided by Sara Buenfeld

Time 55m

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
1 onion , chopped
4 celery sticks, thickly sliced
400g can plum tomato
1 tbsp harissa
2 large courgettes , halved lengthways and thickly sliced
400g can chickpea , drained
1 vegetable stock cube
25g butter , diced
200g self-raising flour
1 tsp baking powder
75g extra mature cheddar , finely grated
100ml milk

Steps:

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.
Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium