Instant Pot Chickpea Tagine

Instant Pot chickpea tagine is inspired from the classic Moroccan tagine recipe. A nutritious meal flavoured with spices, packed with chickpeas and veg, this delicious vegan chickpea tagine can be served with rice or couscous.

Course Main Course

Cuisine african

Prep Time 10

Cook Time 30

Servings

Calories 340kcal

Author Shinta

Equipment

Instant Pot

Ingredients

For the Tagine:

1 cup dried chickpeas 1 cup = 250 ml (see notes if using canned chickpeas)
1 tablespoon Olive oil
1 onion chopped
1 teaspoon ginger and garlic minced
1 large potato cubed
1 carrot cubed
½ sweet potato peeled and cubed
½ teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon Paprika powder or use Kashmiri chili powder
½ teaspoon turmeric powder
½ tin tomatoes approx. 5 oz tomatoes
6-7 seedless dates chopped (see notes)
1 teaspoon honey
Salt for seasoning
½ teaspoon Harissa paste optional (see notes)
½ Lemon

Instructions

To cook the dried chickpeas

Soak 1 cup of dried chickpeas in 4-5 cups of water for at least 3 hours, best overnight. Rinse and drain the water after soaking.
In the Instant Pot, add around 3 cups of water. Add the pre-soaked chickpeas and a teaspoon of salt (the chickpeas should be submerged in the water). Give it a stir and close the lid of the Instant Pot.
Pressure Cook on High for 10 minutes
After the cooking cycle is complete, let the pressure release naturally for 10 minutes, then manualy release steam and open the lid.
Strain out the cooked chickpeas, preserving the chickpea liquid for later.

To cook the tagine

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.

Video

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 worrks well for me, but you could increase it to 3 cups if you prefer a more runny stew.

Nutrition