Instant Pot Vegetable Tagine Recipe

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than chickpeas.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash provides similar texture, while cabbage is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy; canola oil is budget-friendly.

Pour the chickpeas into a large bowl and cover with at least 3 inches with water. Soak overnight.

Drain the chickpeas and pour into the Instant Pot with 4 cups of water and 1 teaspoon of salt.

Put the lid on the Instant Pot. Select the sealing nozzle on the lid, high pressure, and set the timer for 10 minutes.

When the chickpeas are done, let them natural release for 10 minutes then switch the nozzle on the lid to venting. When all of the steam has been released, carefully open the lid.

Pour the chickpeas into a colander positioned over a bowl to reserve the cooking water.

Add the oil to the instant pot.

Select the sauté setting.

Add in the onion, garlic, ginger, and carrot and saute for 5 minutes.

Cancel the saute setting.

Cut the preserved lemon into quarters then scoop out and discard the flesh. Chop into ¼-inch strips.

Add the russet potato, sweet potato, harissa paste, coriander, cumin, turmeric, pepper, cooked chickpeas, 2 cups of the reserved cooking water, preserved lemon, and the apricots. Stir well.

Add the can of tomatoes but don't stir.

Put the lid on the Instant Pot and select the sealing function. Select high pressure and set the time to 5 minutes.

When the Instant Pot beeps, natural release for 5 minutes.

Switch the nozzle on the lid to venting and, when all of the steam has been released, carefully open the lid and stir.

Top with green olives and chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary