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.
Pro Tips for Perfect Moroccan-Spiced Chickpea & Carrot Tagine
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cans chickpeas, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Moroccan-Spiced Chickpea & Carrot Tagine?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan-Spiced Chickpea & Carrot Tagine?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cans chickpeas, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.