Try this Morrocan chickpea curry now that the weather is getting cooler. And the bonus part it only cooks for about 10 minutes when using the Instant Pot.
I have used my Instant Pot for almost two years now and I can’t imagine cooking without it anymore. It saves me so much time and cleaning.
I love all the Moroccan flavors and have been making Tagines for a very long time. It is packed with flavour and so versatile. It could be vegan or cooked with lamb and chicken. You could also use butternut, carrots, or sweet potatoes.
So please feel free to adapt the recipe however you wish.
Moroccan Tagine spice mix is a fragrant blend of spices commonly used in North African cuisine, particularly Morocco. It typically includes a combination of cumin, coriander, ginger, paprika, turmeric, cinnamon, and sometimes saffron. The spices are mixed together to create a unique flavor profile that is essential in creating authentic tagine dishes. Tagine spice mix can be used to season a variety of dishes, including stews, soups, meats, and vegetables. Its aromatic and warm flavors are perfect for adding depth and complexity to any dish, making it a great addition to any spice collection. Add fresh chilies or cayenne pepper for extra spice and depth of flavour. You can buy spice mixes in supermarkets but I enjoy just using my own spices. I have an extensive range of spices and don’t buy any packets of spice mixes. They are really overpriced and also contain unnecessary preservatives.
How to cook Cous Cous?
Couscous is a type of North African staple food that has gained widespread popularity around the world in recent years. It is a small, round grain made from semolina, a type of wheat. Couscous is incredibly versatile, making it a popular choice for salads, stews, and side dishes.
Couscous has a history that dates back to ancient times. It was first developed by the Berber people, who are indigenous to North Africa. Over time, the dish spread throughout the region and became a staple food in countries like Morocco, Tunisia, and Algeria.
Preparing couscous is quite simple. The grains are steamed or boiled, and then fluffed with a fork to create a light, fluffy texture. Couscous can be seasoned with a variety of herbs and spices, making it a great base for a wide range of dishes.
When making cous cous add a ratio of 1 cup of boiling water or stock to 1 cup of cous cous. Add cous cous to a bowl. Pour water over and cover with a lid or clingfilm. Leave for 5 minutes, to steam and fluff with a fork. Add salt to season.
Dates or Apricots
I love adding dates or dried apricots, it adds a delightfully sweet and tangy flavor to the dish. The fruit helps to balance out the spiciness of the traditional Moroccan tagine and also adds a slightly caramelized taste. Dates and apricots are often used in chicken or lamb tagines and pair well with spices like cinnamon, ginger, and cumin. When cooked slowly in the tagine, the fruit becomes tender and releases its juices, infusing the dish with a natural sweetness that complements the savory meat and vegetables. Overall, adding dates or apricots to a tagine can elevate its flavors and create a truly delicious meal.
200g whole dried apricots or even dates works really well
To serve: Garnish with toasted cashews, mint and fresh coriander, serve with Cous cous
Instant Pot instructions
Turn on the Instant Pot and select the sauté mode. Add 2 tablespoons of olive oil to the pot and let it heat up.
Once the oil is hot, add 2 crushed garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of cinnamon, and 1 tablespoon of smoked paprika. Stir the spices for about 30 seconds until fragrant.
Add 1 large finely chopped onion and 2 chopped orange sweet potatoes to the pot. Cook for 2-3 minutes until the onions are soft and the sweet potatoes are slightly browned.
Add 50g of split red lentils, 1 tin of drained chickpeas, and 1 can of chopped tomatoes or passata to the pot. Stir everything together.
Pour 700ml of vegetable stock into the pot and add 1 cinnamon stick. Stir everything together again.
Add 200g of whole dried apricots or dates to the pot. Do not stir them in.
Close the Instant Pot lid and set the pressure valve to the sealing position. Cook on high pressure for 10 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
Open the Instant Pot lid and remove the cinnamon stick. Stir everything together and taste for seasoning.
Serve hot over couscous, garnished with toasted cashews, mint, and fresh coriander
Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
Add 2 crushed garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of cinnamon, and 1 tablespoon of smoked paprika to the saucepan. Stir the spices for about 30 seconds until fragrant.
Add 1 large finely chopped onion and 2 chopped orange sweet potatoes to the saucepan. Cook for 2-3 minutes until the onions are soft and the sweet potatoes are slightly browned.
Add 50g of split red lentils, 1 tin of drained chickpeas, and 1 can of chopped tomatoes or passata to the saucepan. Stir everything together.
Pour 700ml of vegetable stock into the saucepan and add 1 cinnamon stick. Stir everything together again.
Add 200g of whole dried apricots or dates to the saucepan. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
Simmer the tagine for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are cooked through.
Remove the cinnamon stick and taste the tagine for seasoning. Adjust the seasoning as needed.
Serve hot over couscous, garnished with toasted cashews, mint, and fresh coriander.
Enjoy your delicious Instant Pot sweet potato, lentil, and apricot tagine!