Instant Pot Root Vegetable and Chickpea Moroccan Tagine
This hearty and aromatic dish is not only packed with warming spices, tender root vegetables, and protein-rich chickpeas, but is quick and simple. It makes for the perfect cozy meal on a busy weeknight any time of year.
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
Serving Suggestions:
Serve over couscous (how I did), quinoa, or brown rice. Pair with warm pita or flatbread. Add a side of yogurt or plant-based yogurt with a wedge of lemon for extra brightness. As an extra traditional option, you can also chop up some olives and add it in for a little extra briny kick.
Why the Instant Pot Works Well:
- 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.