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. ---------------------------------------------------------------------------
Nutrition
Ingredients
