Pressure Cooker Moroccan Chickpea Stew

Name: Pressure Cooker Moroccan Chickpea Stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 cans chickpeas (15 oz), drained and rinsed; 1 large sweet potato, peeled and diced; 4 cups baby spinach; 1 can diced tomatoes (canned); 1 yellow onion, diced; 4 garlic cloves, minced; 2 cups vegetable broth; 2 tbsp tomato paste; 2 tsp ras el hanout spice blend; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; 2 tbsp olive oil; 1 tsp kosher salt; 2 tbsp lemon juice, freshly squeezed; 1/4 cup fresh cilantro, chopped

A warming, fragrant stew of chickpeas, tomatoes, spinach, and sweet potatoes seasoned with ras el hanout, cumin, and cinnamon, simmered quickly in the pressure cooker.

45 minEasyServes 4290 cal/serving

MoroccanSoupPressure CookerVeganVegetarianHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans chickpeas (15 oz), drained and rinsed
1 large sweet potato, peeled and diced
4 cups baby spinach
1 can diced tomatoes (canned)
1 yellow onion, diced
4 garlic cloves, minced
2 cups vegetable broth
2 tbsp tomato paste
2 tsp ras el hanout spice blend
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
2 tbsp olive oil
1 tsp kosher salt
2 tbsp lemon juice, freshly squeezed
1/4 cup fresh cilantro, chopped

Instructions

1

Set the pressure cooker to Saute on medium. Add 2 tbsp olive oil and heat until shimmering. Cook 1 diced yellow onion for 4 to 5 minutes until softened. Add 4 minced garlic cloves and cook 1 minute more.
2

Stir in 2 tbsp tomato paste, 2 tsp ras el hanout spice blend, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
3

Add 2 cans drained and rinsed chickpeas (15 oz), 1 large peeled and diced sweet potato, 1 can diced tomatoes (canned), 2 cups vegetable broth, and 1 tsp kosher salt. Stir to combine.
4

Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Quick-release the pressure.
5

Open the lid and stir in 4 cups baby spinach. Let the residual heat wilt the spinach for about 2 minutes, stirring once.
6

Stir in 2 tbsp freshly squeezed lemon juice. Taste and adjust seasoning with additional salt or spices.
7

Ladle into bowls and top with 1/4 cup chopped fresh cilantro. Serve with warm flatbread or couscous.

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Questions

Is there a substitute for ras el hanout in Pressure Cooker Moroccan Chickpea Stew?

The entry for Pressure Cooker Moroccan Chickpea Stew calls for 2 tsp ras el hanout spice blend. In its place: Combine equal parts ground cumin, coriander, ginger and cinnamon with a little paprika and black pepper.

Can I use dried beans instead of canned in Pressure Cooker Moroccan Chickpea Stew?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Pressure Cooker Moroccan Chickpea Stew uses 2 cans chickpeas (15 oz), drained and rinsed.

Is Pressure Cooker Moroccan Chickpea Stew spicy?

Moderately. The heat in Pressure Cooker Moroccan Chickpea Stew comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Pressure Cooker Moroccan Chickpea Stew?

One serving (the recipe makes 4) is about 290 calories, with 11 g protein, 38 g carbohydrate and 9 g fat, plus 10 g fiber and 1466 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pressure Cooker Moroccan Chickpea Stew?

Refrigerate Pressure Cooker Moroccan Chickpea Stew for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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