Name: Tomato & harissa stew with cheddar dumplings Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 cloves of garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tbsp harissa paste; 400g canned diced tomatoes; 500ml vegetable broth; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, diced; 200g self-rising flour; 100g cheddar cheese, grated; 100ml milk; 2 tbsp chopped fresh parsley; Salt and pepper, to taste

How To Make Tomato & harissa stew with cheddar dumplings

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

2 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tbsp harissa paste
400g canned diced tomatoes
500ml vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
200g self-rising flour
100g cheddar cheese, grated
100ml milk
2 tbsp chopped fresh parsley
Salt and pepper, to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
Add the cumin, coriander, and harissa paste to the pot and cook for another minute.
Add the diced tomatoes, vegetable broth, red and yellow bell peppers, and zucchini to the pot. Season with salt and pepper. Simmer for 20 minutes.
In a bowl, mix the self-rising flour, grated cheddar cheese, milk, and chopped parsley until a dough forms.
Shape the dough into small dumplings and drop them into the stew. Cover the pot and cook for 10 minutes, or until the dumplings are cooked through.
Serve the stew in bowls, garnished with fresh parsley.