Recipe by Sharon123
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.
Top Review by DailyInspiration
Absolutely delicious -- loved the way that the dates and butternut squash gave a sweetness to this savory dish. I used organic frozen butternut squash so this dish came together quickly -- I just set the pot to medium-low and cooked over a longer period time so the flavors could meld and the veggies could get nice and tender. Served this dish over couscous and we were in heaven. This recipe is going into my Best of cookbook for sure. Made for ZWT9.
- 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
Directions See How It's Made
- 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.