40
min
4
servings
340
kcal
Chickpea Tagine is a delicious and nutritious stew flavored with spices, packed with chickpeas and veggies. Easy to make in your Instant Pot!
Notes
- Canned chickpeas can be used instead of dried chickpeas. In this case, directly proceed to cooking the tagine. - Dates can be substituted with dried apricots or raisins or prunes. - Harissa paste is a North African chili paste. It can be substituted for any hot sauce or chili paste or can be skipped entirely. - You can add more of the chickpea liquid if you want more liquid in your tagine. 2 cups of liquid works well for me, but you could increase it to 3 cups if you prefer a more runny stew.
or Kashmiri chili powder
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Preparation
10 min
Sauté
10 min
Pressure Building
10 min–15 min
High
Pressure Cook
5 min
High
Natural Release
5 min
Total: 40 min
Preparation
10 min
Sauté
10 min
Pressure Building
10 min–15 min
High
Pressure Cook
5 min
High
Natural Release
5 min
Total: 40 min
Hit the ‘Saute’ mode, in the ‘More' setting.
Add the olive oil, and let it heat. Then add the minced ginger and garlic.
Add the chopped onions. Sauté for a couple of minutes until the onions turn translucent.
Add the potatoes, followed by the carrots.
Add all the spices, honey, dates and the chopped tomatoes. If using harissa paste or chili paste, add it now.
Stir all the ingredients well, deglaze the pot to make sure there is no residue sticking to the bottom of the Instant Pot.
Add the strained chickpeas and 2 cups of the reserved chickpea liquid. Add salt to season and give all the ingredients a stir.
Put on the lid of the Instant Pot and Pressure Cook on High for 5 minutes. Once the IP beeps, and the cooking cycle is complete, let the pressure release naturally for 5 minutes more. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
Open the lid and give the tagine a stir. Add the juice of 1/2 lemon to the tagine and mix well. Garnish with chopped fresh parsley or coriander.
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