Mimi’s Moroccan Mushroom and Raisin Tagine

Add 1 tbsp of oil to a frying pan on medium heat and add the onion slices. Cook for 5-6 mins or until softened and then add in the mushrooms along with ¼ tsp of salt and a good grind of pepper and cook for another 4-5 mins.

Add the ras-el-hanout to your pan and cook for a further 30 seconds before adding the chopped tomatoes. Add the chickpeas to your pan along with the raisins. Refill the tomato tin a quarter with water and add this to your pan. Add another ¼ tsp of salt, bring to a simmer and leave to cook for 8 mins.

In the meantime, put 300ml of water in a pot with half the vegetable stock pot. Once it comes to a boil, add in the couscous. Cover your pot with a tightly fitting lid, take this off the heat and leave to the side for at least 7 mins or until the rest of your meal is ready.

When your tagine has been cooking for 8 mins, take your pan off the heat, add the spinach to your pan along with two-thirds of the chopped parsley. Stir through and then put a lid on your pan and leave for 3-4 mins or until the spinach wilts.