Moroccan Mushroom Tagine

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 tablespoon ras el hanout spice mix (moroccan spice blend)
• 1/2 small butternut squash, peeled, chopped (1 2/3 pounds)
• 1 lb small portabella mushroom (or )
• 1 (15 ounce) can diced tomatoes
• 1 cup vegetable stock (or can use chicken stock)
• 1 (15 ounce) can chickpeas, drained, rinsed
• 2 ounces pitted dates, chopped (1/4 cup)
• plain yogurt
• coriander leaves
• cooked couscous, to serve

Recipe

• 1 heat oil in a medium deep frying pan over medium heat. add the onion, cook for 3 minutes or until soft. stir in the spice and cook, stirring, for 1 minute. add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture.
• 2 add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender.
• 3 stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm.
• 4 top with a little yoghurt, scatter over the coriander and serve with couscous.