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Tomato & Harissa Stew with Cheddar Dumplings

This hearty Tomato and Harissa Stew with Cheddar Dumplings is a flavourful and comforting dish that marries the rich spiciness of harissa with the sweetness of tomatoes and the cheesy goodness of cheddar dumplings. Serve it as a main course for a satisfying and warming meal.

Feel free to adjust the harissa quantity to suit your spice preference. The cheddar dumplings add a delightful cheesy element to the stew, making it a well-rounded and delicious dish.


For the Tomato & Harissa Stew:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons harissa paste (adjust to taste)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 carrots, peeled and diced
  • 2 zucchini, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • Fresh parsley, chopped (for garnish)

For the Cheddar Dumplings:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, melted


For the Tomato & Harissa Stew:

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic. Sauté until onions are translucent.
  2. Add Tomato Paste and Harissa: Stir in tomato paste and harissa. Cook for 2-3 minutes to enhance flavours.
  3. Incorporate Vegetables: Add crushed tomatoes, chickpeas, diced carrots, diced zucchini, ground cumin, ground coriander, salt, and pepper. Mix well.
  4. Pour in Vegetable Broth: Pour in the vegetable broth, ensuring all ingredients are well combined. Bring the mixture to a simmer.
  5. Simmer: Cover the pot and let the stew simmer for about 20-25 minutes, allowing the flavours to meld and the vegetables to become tender.

For the Cheddar Dumplings:

  1. Prepare Dumpling Batter: In a bowl, whisk together flour, baking powder, and salt. Add shredded cheddar cheese and toss to coat.
  2. Combine Wet Ingredients: In a separate bowl, combine milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
  3. Form Dumplings: Use a spoon to drop spoonful’s of dumpling batter onto the simmering stew. Cover the pot and let the dumplings steam for 15-20 minutes until they are cooked through.
  4. Serve: Ladle the tomato and harissa stew into bowls, ensuring each portion has a couple of cheddar dumplings. Garnish with chopped fresh parsley.