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.
The exotic flavours of Moroccan cuisine
There’s something about Moroccan cuisine that instantly tells you that the meal you’re about to enjoy is going to be good. Using the Moroccan spices and herbs with a little bit of tartness from lemons creates an epic sensation.
I’ve always been a fan of exotic flavours, I love Asian and African inspired food, the complex aromas and the combination of different flavours come together to create an explosion of flavours in your mouth.
What is a Tagine?
Traditional Tagine is a clay cooking vessel that has a base that is wider than it is tall, and a cone-shaped top. Together, the two pieces make a kind of clay oven. Then placed on an open fire for cooking.
It’s probably always more fun and authentic to use a traditional Tagine to cook with. But you can also use your Instant Pot to create this recipe. Although, it will never be the real thing.
Using the Instant Pot to make a Chickpea Tagine
The Instant Pot is probably one of the best investments I have made for my cooking. It’s perfect for cooking rice, quinoa, soups, stews and tagines. However, you can also use it to bake, steam and roast.
With the Instant Pot being so versatile it is the perfect appliance to have in your kitchen. I love to use it to create slow-cooked casseroles and soups.
How to make Moroccan Chickpea Tagine in the Instant Pot
To make the Moroccan Chickpea Tagine you need boiled chickpeas. You can either buy tinned chickpeas or boil your own in the Instant Pot beforehand. Boiling chickpeas is very simple but requires some extra time.
Moroccan Chickpea Tagine in the Instant Pot
Moroccan chickpea tagine
- Instant Pot
- 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
- 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.
Oh, and I also have some great news!
My blog was placed on the Top 100 UK Food Bloggers and Websites To Follow in 2020 at Feedspot! What a treat, hey! I couldn’t be more stoked! Thank you so much Feedspot!
If you try this recipe, I would love to hear from you! Please leave a comment down below or take a photo and tag me on Instagram @abiteofkindness