Pressure-Cooker Chickpea Tagine

  • Total Time

    Prep: 30 min. Cook: 5 min.


  • Makes

    12 servings

  • Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 12 dried apricots, halved
  • 1/2 cup water
  • 2 to 3 teaspoons harissa chili paste
  • 2 teaspoons honey
  • 1 can (14.5 ounces) crushed tomatoes, undrained
  • 1/4 cup chopped fresh mint leaves
  • Plain Greek yogurt, optional
  • Directions

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel.
  • Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through.
  • If desired, top with yogurt and additional mint, olive oil and honey.
  • Nutrition Facts

    3/4 cup: 127 calories, 3g fat (0 saturated fat), 0 cholesterol, 224mg sodium, 23g carbohydrate (9g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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