Instant Pot instructions

1. Turn on the Instant Pot and select the sauté mode. Add 2 tablespoons of olive oil to the pot and let it heat up.
2. 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.
3. 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.
4. 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.
5. Pour 700ml of vegetable stock into the pot and add 1 cinnamon stick. Stir everything together again.
6. Add 200g of whole dried apricots or dates to the pot. Do not stir them in.
7. Close the Instant Pot lid and set the pressure valve to the sealing position. Cook on high pressure for 10 minutes.
8. Once the cooking time is up, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
9. Open the Instant Pot lid and remove the cinnamon stick. Stir everything together and taste for seasoning.
10. Serve hot over couscous, garnished with toasted cashews, mint, and fresh coriander

Hob instructions

1. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
2. 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.
3. 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.
4. 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.
5. Pour 700ml of vegetable stock into the saucepan and add 1 cinnamon stick. Stir everything together again.
6. 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.
7. Simmer the tagine for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are cooked through.
8. Remove the cinnamon stick and taste the tagine for seasoning. Adjust the seasoning as needed.
9. Serve hot over couscous, garnished with toasted cashews, mint, and fresh coriander.

Enjoy your delicious Instant Pot sweet potato, lentil, and apricot tagine!