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Tomato & harissa stew with cheddar dumplings

Sara Buenfeld
  • 55 minutes
  • Serves 4

INGREDIENTS

1 400 gram can

Chickpea

2

Courgettes, large

1

Onion

1 400 gram can

Plum tomato

1

Vegetable stockcube

1 tbsp

Harissa

1 tsp

Baking powder

200 g

Self-raising flour

1 tbsp

Sunflower oil

25 g

Butter

75 g

Mature cheddar

100 milliliters

Milk

4

Celerysticks, thickly sliced