When I made this, I was so relaxed I was just gently singing to myself. If I can be THAT relaxed, then you can too; that is part in thanks to how scaled back and simple I have made this plant based version.
And before I really hop in, if this is topped over brown rice, it becomes plant based AND gluten free, which I don’t think anyone would have complaints about.
But let’s start this with the question likely on all of our minds: What is a Tagine anyways?
A tagine is both a dish and a cooking vessel from North African cuisine, especially Morocco, Tunisia, and Algeria.
Now, I am only familiar with the dish so I had to consult Google for insight on the cooking vessel, and it shared with me that —
“A tagine pot is a cone-shaped earthenware or clay cooking vessel designed for slow-cooking stews. It consists of:
- A wide, shallow base for simmering ingredients.
- A tall, conical lid that traps steam and circulates moisture back into the dish, keeping it tender and flavorful.
- The design allows food to cook slowly over low heat, infusing deep flavors without needing much added liquid.
- Traditionally placed over a charcoal brazier or low flame.
- In modern kitchens, people use stovetops, ovens, or even slow cookers and Instant Pots for convenience.”
When I saw that the modern day equivalent was essentially an instant pot, I knew that I had to give it a shot in the most accurate way I could replicate it.
Now, speaking to a tagine as a dish, this I know something about, in part to thanks to my parents commitment to make sure that their kids grew up knowing all kinds of random things about different cultures and cuisines. A tagine as a dish is a slow-cooked North African stew made with:
- meat (such as lamb, chicken, or beef) or vegetables.
- spices like cumin, coriander, cinnamon, paprika, turmeric, and ras el hanout.
- dried fruits (apricots, dates, raisins) for a sweet-savory contrast.
- chickpeas, olives, and preserved lemon for depth of flavor.
- aromatic broth or sauce made from tomatoes, stock, and spices.
I am sadly out of both olives and preserved lemon at the moment, and while I could run to the store, that tends to be a slippery slope of me also buying 15+ other things I “forgot” I needed, so I opted to simplify on my own go around. However, feel free to include if these are something you have around, or for authenticity.
The dish is usually served straight from the tagine pot and is eaten with couscous, bread (Google tells me the word for this is “khobz”), or rice.
Perfect for that cozy week-night meal, a chilly or rainy evening, big batch cooking or meal prep, or serving up something a little different, this Root Veg & Chickpea Moroccan Tagine will transport your kitchen straight to North Africa for the night.
Now, let’s dig in —
Instant Pot Root Vegetable and Chickpea Moroccan Tagine
Equipment
- 1 Instant Pot Can also be made in a Dutch Oven, Crockpot, etc.
Ingredients
- 2 tsp olive oil
- 1/2 medium onion diced
- 4 cloves garlic minced
- 1/2- inch piece ginger minced
- 1 small carrot chopped
- 1/2 small sweet potato peeled and cubed
- 1 small parsnip peeled and chopped
- 1/4 small squash or root vegetable of choice peeled and cubed
- 1/2 can 7 oz diced tomatoes
- 1/2 cup dried chickpeas
- 1 3/4 cups vegetable broth or salted water
- 2 tbsp dried apricots, dates, or raisins optional
- 1/4 tsp salt adjust to taste
- black pepper to taste
- 2 tbsp fresh cilantro or parsley chopped (optional, for garnish)
- Toasted slivered almonds or sesame seeds optional, for garnish
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper optional
- 1/4 tsp ground allspice
Instructions
Sauté Aromatics (Instant Pot “Sauté” Mode)
- Turn the Instant Pot to “Sauté” mode and heat the olive oil.
- Add the onion and cook for 2-3 minutes until softened.
- Stir in garlic and ginger, cooking for another minute.
Toast Spices and Vegetables
- Add your choice of root vegetables (carrot, sweet potato, parsnip, squash).
- Stir in cumin, coriander, cinnamon, turmeric, paprika, cayenne (if using), and allspice.
- Sauté for 1-2 minutes to release the spices’ aromas.
- Add diced tomatoes, chickpeas, vegetable broth, and dried apricots (if using).
- Stir well and close the Instant Pot lid.
- Set the valve to “Sealing”, then Pressure Cook on HIGH for 10 minutes.
- Allow for a 10-minute natural release, then carefully do a quick release.
- Open the lid and stir in salt and black pepper to taste.
Serve and Garnish
- Spoon into bowls and garnish with fresh cilantro or parsley.
- Sprinkle with toasted almonds or sesame seeds, if desired.
Notes
- Faster cooking time: Instead of simmering for 30+ minutes, the Instant Pot finishes it in about 20 minutes total.
- More flavor infusion: Pressure cooking helps blend the spices deeply into the root veg and chickpeas.
- Hands-off cooking: No need to stir frequently or monitor.