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Instant Pot Moroccan Chickpea Stew with Sweet Potatoes

Close-up of a white bowl filled with vibrant Instant Pot Moroccan Chickpea Stew with sweet potatoes and fresh parsley.
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Prepare a flavorful, plant-based Moroccan stew featuring chickpeas and sweet potatoes using your Instant Pot for quick cooking.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Ras el Hanout spice blend
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup dried apricots, halved
  • 3 cups vegetable broth
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 tablespoon lemon juice

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and ginger. Cook for 1 minute until fragrant.
  3. Stir in the cumin, turmeric, cinnamon, cayenne pepper (if using), salt, pepper, and Ras el Hanout. Cook for 30 seconds, stirring constantly.
  4. Pour in the vegetable broth and scrape the bottom of the pot to release any browned bits.
  5. Add the sweet potatoes, diced tomatoes (with juice), rinsed chickpeas, and dried apricots. Do not stir after adding the last ingredients.
  6. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 8 minutes.
  7. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  8. Open the lid. Stir in the lemon juice. Taste and adjust salt if needed.
  9. Serve hot, garnished with fresh cilantro.

Notes

  • Serve this stew over prepared couscous or quinoa for a complete meal.
  • For a richer flavor, you can substitute 1/4 cup of vegetable broth with preserved lemon rind, finely chopped.
  • This stew freezes well for future meals. Cool completely before transferring to airtight containers.

Nutrition

Find it online: https://tastetaught.com/instant-pot-moroccan-chickpea-stew-sweet-potatoes/