1/2 Photos of Moroccan Mushroom Tagine
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.
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Units: US | Metric
- 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
- 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.
- 4Top with a little yoghurt, scatter over the coriander and serve with couscous.
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Nutritional Facts for Moroccan Mushroom Tagine
Serving Size: 1 (509 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 302.5
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 339.4 mg
- Total Carbohydrate 59.0 g
- Dietary Fiber 11.3 g
- Sugars 18.2 g
- Protein 10.3 g
The following items or measurements are not included:
ras el hanout spice mix