How to Make Moroccan-Spiced Chickpea & Carrot Tagine
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Set Instant Pot to sauté. Add olive oil, onion, and garlic; cook for 2-3 minutes until softened.
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Add carrots, chickpeas, diced tomatoes, vegetable broth, cumin, coriander, paprika, cinnamon, salt, and pepper. Stir well.
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Seal lid and pressure cook on high for 8 minutes.
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Quick release pressure. Stir and adjust seasoning as desired.
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Serve hot with rice, couscous, or bread.
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Pro Tips for Perfect Moroccan-Spiced Chickpea & Carrot Tagine
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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