📝 About This Recipe
Transport your kitchen to the vibrant souks of Marrakech with this deeply aromatic chickpea tagine, reimagined for the modern pressure cooker. This dish marries the earthy protein of chickpeas with a complex blend of Ras el Hanout, sweet dried apricots, and savory preserved lemon for a masterpiece of North African flavor. Using the Instant Pot allows the spices to penetrate deep into the legumes in a fraction of the traditional slow-cooking time, resulting in a buttery texture and a rich, honeyed sauce.
🥗 Ingredients
Aromatics & Base
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Red Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/2-inch rounds)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
The Spice Blend
- 1.5 tablespoons Ras el Hanout (high-quality Moroccan spice blend)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 piece Cinnamon Stick (whole)
Legumes & Liquids
- 1.5 cups Dried Chickpeas (soaked overnight and drained)
- 14.5 ounces Fire-Roasted Diced Tomatoes (1 can, including juices)
- 3 cups Vegetable Broth (low sodium)
- 1/2 cup Dried Apricots (halved)
- 1/2 piece Preserved Lemon (pulp removed, rind finely minced)
- 1 tablespoon Honey or Agave
Finishing & Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
- 1/2 cup Greek Yogurt or Labneh (optional for serving)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' setting and allow it to heat up. Add the olive oil and once shimmering, add the diced red onion and carrots.
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2
Sauté the vegetables for 5-6 minutes until the onions are translucent and starting to brown at the edges.
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3
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the Ras el Hanout, cumin, and smoked paprika. Stir constantly for 30-45 seconds to 'bloom' the spices in the oil, which unlocks their essential oils.
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5
Pour in about 1/4 cup of the vegetable broth and use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot. This prevents the 'Burn' notice and adds immense flavor.
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6
Add the soaked and drained chickpeas, diced tomatoes, remaining vegetable broth, halved apricots, minced preserved lemon rind, honey, and the whole cinnamon stick.
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7
Secure the lid and set the steam release valve to the 'Sealing' position.
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8
Cancel the Sauté function and select 'Pressure Cook' (or Manual) on High Pressure for 28 minutes.
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9
When the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before venting any remaining steam.
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10
Open the lid and remove the cinnamon stick. Taste the sauce—the preserved lemon and broth usually provide enough salt, but add more if needed.
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11
If the sauce is too thin, turn the Sauté function back on and simmer for 3-5 minutes to reduce and thicken the liquid.
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12
Stir in half of the fresh cilantro just before serving to brighten the flavors.
💡 Chef's Tips
Always soak your dried chickpeas for at least 8 hours; while you can cook them from dry, the texture is significantly creamier when pre-soaked. If you don't have preserved lemons, use the zest of one lemon and a pinch of extra salt, though the flavor profile will be less fermented/funky. For a thicker 'stew' consistency, take a potato masher and crush a few chickpeas against the side of the pot after cooking. Ras el Hanout varies by brand; if yours is very spicy, start with 1 tablespoon and add more later. This dish tastes even better the next day as the spices continue to meld in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous or quinoa to soak up the golden sauce. Pair with warm, toasted pita bread or crusty sourdough for dipping. A dollop of cool Greek yogurt or a swirl of tahini sauce balances the warm spices perfectly. Serve alongside a crisp cucumber and tomato salad with a lemon-olive oil dressing. A glass of chilled, off-dry Riesling or a traditional Moroccan mint tea makes for a perfect beverage pairing.