Pressure-Cooker Chickpea Tagine Recipe

Name: Pressure-Cooker Chickpea Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 2 teaspoons paprika; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground cinnamon; 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes; 2 medium zucchini, cut into 1/2-inch pieces; 1 can (15 ounces) chickpeas; garbanzo beans, rinsed and drained; 1 medium sweet red pepper, coarsely chopped; 1 medium onion, coarsely chopped; 12 dried apricots, halved; 1/2 cup water; 2 to 3 teaspoons harissa chili paste; 2 teaspoons honey; 1 can (14.5 ounces) crushed tomatoes, undrained; 1/4 cup chopped fresh mint leaves; Plain Greek yogurt, optional

Servings: persons

2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 can (15 ounces) chickpeas
garbanzo beans, rinsed and drained
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
12 dried apricots, halved
1/2 cup water
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1 can (14.5 ounces) crushed tomatoes, undrained
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional

1
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel.
2
Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through.
3
If desired, top with yogurt and additional mint, olive oil and honey.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 garlic cloves, minced, 2 teaspoons paprika, 1 teaspoon ground ginger, and more.

Yes, Pressure-Cooker Chickpea Tagine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Chickpea Tagine

How did you like this recipe?

Frequently Asked Questions