Instant Pot Chickpea Tagine

25 mins
Serves 4
https://vegancocotte.com/instant-pot-chickpea-tagine/

Directions

  1. 1Set the Instant Pot to “Sauté” and add the olive oil.
  2. 2When the oil is hot, add the red onion and sauté for 1-2 minutes.
  3. 3Stir in the garlic, paprika, ground cumin, ground cinnamon, salt and pepper.
  4. 4Add the crushed tomatoes, chickpeas, zucchini, sweet potatoes, red bell pepper, dried apricots, harissa paste and water and stir to combine.
  5. 5Secure the lid on the Instant Pot and set it to “High Pressure” for 5 minutes.
  6. 6When the time is up, perform a quick release.
  7. 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.