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Morrocan-Style Mushroom Tagine

Yields4 ServingsCook Time35 mins

 1 tbs olive oil
 1 brown onion, finely chopped
 1 tbs Ras el hanout (Moroccan spice blend), (see tip)
 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
 Reduced-fat yoghurt, coriander leaves & cooked couscous, to serve

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.


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, covered a further 10 minutes until pumpkin is tender and chickpeas warm. Top with a little yoghurt, scatter over the coriander and serve with couscous.

Nutrition Facts

Servings 4