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.
Ingredients:
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
Method:
For the Tomato & Harissa Stew:
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic. Sauté until onions are translucent.
- Add Tomato Paste and Harissa: Stir in tomato paste and harissa. Cook for 2-3 minutes to enhance flavours.
- Incorporate Vegetables: Add crushed tomatoes, chickpeas, diced carrots, diced zucchini, ground cumin, ground coriander, salt, and pepper. Mix well.
- Pour in Vegetable Broth: Pour in the vegetable broth, ensuring all ingredients are well combined. Bring the mixture to a simmer.
- 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:
- Prepare Dumpling Batter: In a bowl, whisk together flour, baking powder, and salt. Add shredded cheddar cheese and toss to coat.
- 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.
- 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.
- Serve: Ladle the tomato and harissa stew into bowls, ensuring each portion has a couple of cheddar dumplings. Garnish with chopped fresh parsley.
