Moroccan Mushroom Tagine Recipe

Name: Moroccan Mushroom Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Moroccan Mushroom Tagine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Mushroom Tagine

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