​1 tbs olive oil*
1 brown onion, finely chopped
1 tbs Ras el hanout or Moroccan spice blend (see Tip)
750g (1/2 small) butternut pumpkin, peeled, chopped
400g small cup mushrooms
400g can no added salt diced tomatoes*
1 cup reduced salt vegetable stock* or reduced salt chicken stock
400g can no added salt chickpeas, drained and rinsed
60g pitted dates, chopped
Reduced fat yoghurt*, coriander leaves and 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. Top with a little yoghurt, scatter over the coriander and serve with couscous.

Tip Ras el hanout is available from delicatessens and specialist spices suppliers. Moroccan spice blend is available supermarkets.