Instant Pot Chickpea Tagine
Directions
- 1Set the Instant Pot to “Sauté” and add the olive oil.
- 2When the oil is hot, add the red onion and sauté for 1-2 minutes.
- 3Stir in the garlic, paprika, ground cumin, ground cinnamon, salt and pepper.
- 4Add the crushed tomatoes, chickpeas, zucchini, sweet potatoes, red bell pepper, dried apricots, harissa paste and water and stir to combine.
- 5Secure the lid on the Instant Pot and set it to “High Pressure” for 5 minutes.
- 6When the time is up, perform a quick release.
- 7Stir in the chopped cilantro and serve over couscous, topped with extra chopped dried apricots if you like.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 3 garlic cloves, crushed
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 1 medium zucchini, cut into 1-inch pieces
- 0.5 lb (225 g) sweet potatoes, peeled and cut into 1-inch pieces
- 1 medium red bell pepper, sliced
- 0.5 cup (75 g) dried apricots, halved
- 2 tablespoons harissa paste
- 1 cup (250 ml) water
- handful chopped cilantro (coriander)
Equipment
Instant Pot
Tips
- You can add any veggies you want to truly make it your own, such as butternut squash, eggplant, green beans, and cauliflower florets.
- The stew will thicken naturally from the veggies and the starch in the chickpeas.
- Do not add more water than recommended as it may result in a watery tagine.
- Add some chili flakes or chopped fresh chili for a bit of a kick.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- Defrost frozen tagine in the fridge overnight before reheating.
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