Instant Pot Moroccan Vegetarian Stew - Delicious and Healthy Recipe!

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than chickpeas.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier and water is a cost-effective base.

Turn on sauté mode on the Instant Pot and heat until hot.

Add 2 tablespoons of olive oil to the pot.

Once the olive oil is heated, add 1 cup of chopped onion and stir until translucent.

Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger; stir until no longer raw, about 2 minutes.

Add spices: 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of turmeric powder, and 1/2 teaspoon of cayenne pepper; stir everything together.

Press cancel to prevent spices from burning, and deglaze with some broth or water if necessary.

Add 4 cups of butternut squash, 1 cup of carrots, and 1 preserved lemon; stir everything together.

Add 2 cups of vegetable stock and place 1 can of diced tomatoes on top without stirring to avoid burn message.

Close the lid and pressure cook on high for 6 minutes.

Once the pressure has built up, the float valve will rise and the display will count down from 6 minutes.

After 6 minutes, perform a quick release of pressure; wait for the float valve to drop before opening the lid.

Carefully open the Instant Pot and add 2 cups of chickpeas; stir everything together.

Turn on sauté mode again and add a pinch of saffron and 1/4 cup of heavy cream; stir and let sauté for about 30 seconds.

Garnish with 1/2 cup of chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary