Moroc­can mush­room tagine

Pilbara News - - Lifestyle -

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.

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