Easy Moroccan Vegetable Tagine Recipe
A cozy and vibrant Moroccan tagine loaded with flavorful veggies, spices, dried apricots, and chickpeas. Cooked quickly in the pressure cooker but filled with deep flavor.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- ¼ cup Private Reserve extra virgin olive oil plus a little extra for drizzlin at the end
- 2 medium yellow onions peeled and chopped into bitesize pieces
- 8 to 10 garlic cloves peeled and chopped fine
- 2 large carrots peeled and chopped
- 2 large russet potatoes peeled and cubed
- 1 large sweet potato peeled and cubed
- Salt to taste
- 1 tablespoon Harissa spice blend or 1 ½ teaspoon ras el hanout
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 2 cups canned whole peeled tomatoes
- ½ cup chopped dried apricot
- 1 quart low-sodium vegetable broth
- 2 cups cooked chickpeas
- 1 lemon juice of
- 1 handful fresh parsley leaves to sprinkle on top
Instructions
Instructions
- Heat the olive oil in a pressure cooker on sauté until warm enough that onions sizzle but don’t scorch.
- Add chopped onions and cook until translucent, about 5 minutes.
- Stir in garlic and cook for 1 to 2 minutes until fragrant, making sure it doesn’t burn.
- Add carrots, russet potatoes, sweet potato, and salt. Stir gently to combine.
- Add the spice blend (harissa or ras el hanout), coriander, cinnamon, and turmeric. Stir well to coat the vegetables.
- Pour in canned tomatoes and chopped dried apricot. Add vegetable broth just enough to cover the vegetables.
- Lock lid, check sealing ring, and set pressure cook to 15 minutes. Wait until the float valve pops up.
- After cooking, use the slow release pressure method. Open lid when safe, then stir in chickpeas, lemon juice, and parsley.
- Serve hot, optionally drizzling extra olive oil on individual bowls of tagine.
Notes
Store leftovers in an airtight container in the fridge up to 4 days, or freeze for longer storage. Add a splash of broth when reheating.