Moroccan chickpea tagine
How to make Moroccan inspired Chickpea Tagine in the Instant Pot. Prepare your tastebuds for an amazingly smooth ride to Northern Africa with this flavourful and wholesome recipe.
Print
Pin
Servings: 6 Servings
Calories: 253kcal
Equipment
- Instant Pot
Ingredients
- 2 tbsp Olive oil
- 1 Large onion
- 1 Large carrot
- 1 Sweet potato
- 3 Cloves of garlic
- 1 tbsp Fresh ginger
- 2 tsp Cumin powder
- 1 tsp Turmeric
- 2 tsp Paprika powder
- 1 tsp Cinnamon
- 500 ml Vegetable broth
- 2 Cans of chickpeas
- 1 Can of chopped tomatoes (400ml)
- 3 tbsp Tomato paste
- 2 tsp Agave syrup
- 100 g Dried dates
- Juice from 1/2 lemon
- Handful of fresh parsley and coriander
- 1 tsp Salt
- 1 tsp Fresh cracked pepper
Instructions
- Chop the onion, garlic, ginger and carrot finely.
- Chop the sweet potato into bite-sized cubes
- Set your Instant pot to saute and add the oil, onion, garlic, ginger and carrots and sauté until starting to soften.
- Rinse and drain the chickpeas. Add the sweet potato and rinsed and drained chickpeas.
- Add cumin, turmeric, paprika and cinnamon and coat all the vegetables and chickpeas.
- Add the chopped tomatoes, tomato paste, agave and vegetable broth.
- Chop the dates and add to the Instant pot.
- Add salt and pepper to taste. Close the Instant pot and set to pressure cook for 15 minutes.
- Allow the Instant pot to release pressure for 10 minutes before opening then add lemon juice and fresh herbs. Serve with couscous and chermoula.
Nutrition
Calories: 253kcal | Carbohydrates: 40.3g | Protein: 8g | Fat: 6.5g | Sodium: 673mg | Sugar: 18g
Tried this recipe?Mention @abiteofkindness or tag #abiteofkindness in your post!