Pressure Cooker Moroccan Chickpea Stew
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.
Ingredients
- 2 cans canned chickpeas, drained and rinsed
- 1 large sweet potato, peeled and diced
- 4 cups baby spinach
- 1 can diced tomatoes (canned)
- 1 yellow onion, diced
- 4 cloves 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
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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 cloves minced garlic cloves and cook 1 minute more.
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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.
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3
Add 2 cans drained and rinsed canned chickpeas, 1 large peeled and diced sweet potato, 1 can diced tomatoes (canned), 2 cups vegetable broth, and 1 tsp kosher salt. Stir to combine.
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4
Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Quick-release the pressure.
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5
Open the lid and stir in 4 cups baby spinach. Let the residual heat wilt the spinach for about 2 minutes, stirring once.
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6
Stir in 2 tbsp freshly squeezed lemon juice. Taste and adjust seasoning with additional salt or spices.
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7
Ladle into bowls and top with 1/4 cup chopped fresh cilantro. Serve with warm flatbread or couscous.