Reduced-fat yoghurt, coriander leaves & cooked couscous, to serve
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
Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender
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
