1cupcrushed tomatoes (my crushed tomatoes were frozen, so I just chopped regular tomatoes)
2cupsvegetable stock
1medium onionchopped
40gginger rootgrated
3garlic clovesgrated
3bay leaves
2cinnamon sticks
1pinchcumin
1pinchcoriander
1pinchcardamom
1pinchturmeric
1pinchcayenne pepper
4Medjool datescut in half
2tbspgreen olivessliced
3tbspgolden raisins
¼cupcilantro leaves, lightly packedchopped
Salt and pepper, to taste
Instructions
Cut the mushrooms into small pieces, if using Button mushrooms, you only need to cut it in half. If you’re using a bigger variety, Portobello, for instance, cut it into bite-size pieces. Season with salt and pepper
Heat a pan over medium heat, add 1 tbsp of olive oil and sauté the mushrooms until they get some color. Place it in a bowl and set aside.
In the same pan, add the remaining olive oil and sweat the onions until translucent. Add the grated garlic and ginger and sweat some more. Add all the dry spices and quickly cook them.
Add half of the vegetable stock and deglaze the bottom of the pan.
Add the rest of the stock, the crushed tomatoes, the sautéed mushrooms, the bay leaves, and the cinnamon sticks. Slowly bring it to a boil, lower it to a simmer, cover and cook for about 10 minutes.
After this time, add the dates, raisins, and olives, cook for another 5-10 minutes (until the mushrooms are soft), and adjust seasoning.
Add the chopped cilantro right before serving.
Enjoy!
Notes
This recipe goes very well with couscous. To make it even better, add some orange zest and juice, dried fruit and nuts. It will take your couscous to another level.