Moroccan mushroom tagine
Preparation: 15 mins Cooking: 30 mins Serves: 4 Ingredients 1 tbsp olive oil 1 brown onion, finely chopped 1 tbsp Ras el hanout (Moroccan spice blend)* 750g (1⁄2 small) butternut pumpkin, peeled, chopped 400g small cup mushrooms 400g can diced tomatoes 1 cup chicken or vegetable stock 400g can chickpeas, drained, rinsed 60g pitted dates, chopped Low fat yoghurt, coriander leaves and cooked couscous Method Heat oil in a medium deep frying pan over medium heat. Add the onion, cook for three minutes or until soft. Stir in the spice and cook, stirring, for one minute. Add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture. Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender. Stir in the chickpeas and dates, cook a further 10 minutes until pumpkin is tender and chickpeas are warm. Spoon into bowls, serve with yoghurt, coriander and couscous. * Ras el hanout is available from delicatessens. Moroccan spice blend is available in supermarkets.