Moroccan Mushroom Tagine

• 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 white)
• 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

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.

olive oil, brown onion, hanout spice mix, butternut squash, portabella mushroom, tomatoes, vegetable stock, chickpeas, dates, yogurt, coriander leaves, couscous

Taken from www.food.com/recipe/moroccan-mushroom-tagine-502991 (may not work)