Mushrooms Recipe

Morrocan-Style Mushroom Tagine

April 20, 2016

Morrocan-Style Mushroom Tagine 0 5 0

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  • Cook 35 mins
  • 35 mins

    35 mins

  • Serve 4 Servings


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


1Heat 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.

2Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender.

3Stir 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.

Tip: Ras el hanout is available from delicatessens and specialist spice suppliers. Moroccan spice blend is available at supermarkets.