Moroccan Mushroom Tagine

Name: Moroccan Mushroom Tagine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 brown onion; 1 tbsp ras el hanout spice mix; 0.5 small butternut squash; 1 lb small portabella mushroom; 1 can diced tomatoes (15 ounce); 1 cup vegetable stock; 1 can chickpeas (15 ounce); 2 oz pitted dates; plain yogurt; coriander leaves; cooked couscous

Chickpeas, portabella mushroom and butternut squash deep-fried until golden. It's finished with yoghurt, scatter over the coriander.

55 min · Serves 4 · Easy

Method

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Time: Prep 20 min · Cook 35 min · 55 min total
Difficulty: easy

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.
15 min
3
Stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm.
10 min
4
Top with a little yoghurt, scatter over the coriander and serve with couscous.