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
Steps:
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.
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