Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Fresh Ginger, finely grated (optional)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Turmeric Powder
  • 4 cups Low Sodium Vegetable Stock
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 large Sweet Potato, peeled and cut into 1-inch cubes
  • 2 medium Carrots, roughly chopped
  • 2 (15 oz) cans Chickpeas, rinsed and drained
  • 1 Bay Leaf
  • Kosher or Sea Salt, to taste (start with ¾ tsp)
  • Freshly Ground Black Pepper, to taste
  • 4 cups packed Fresh Spinach, washed
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 2 tablespoons Fresh Parsley or Coriander, chopped (for garnish)

Instructions:

  1. Sauté Aromatics: Select the Sauté function (Normal setting) on the Instant Pot. Add the olive oil. Once hot, add the diced onion and cook for 4-5 minutes until softened.
  2. Add Garlic and Spices: Add the minced garlic and grated ginger (if using), along with the cumin, coriander, smoked paprika, and turmeric. Stir continuously for 60 seconds until fragrant. Cancel the Sauté function.
  3. Deglaze the Pot: Pour in about ½ cup (120 ml) of the vegetable stock. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this step is vital to prevent the 'Burn' warning!
  4. Add Main Ingredients (Layering): Add the canned diced tomatoes (undrained), the remaining vegetable stock, sweet potato, carrots, and the bay leaf. Sprinkle with salt and pepper.
  5. Add Chickpeas (Do Not Stir): Gently pour the rinsed chickpeas over the top of the vegetables. Do not stir at this stage, as the density of the starch/legumes on the bottom can inhibit pressure build-up.
  6. Seal and Cook: Secure the lid, ensuring the vent is sealed. Select Manual/Pressure Cook (High Pressure) for 12 minutes.
  7. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. After 10 minutes, manually quick-release any remaining pressure.
  8. Thicken and Finish: Open the lid and remove the bay leaf. Select the Sauté function again. Gently stir in the packed spinach until wilted (about 2 minutes). If the stew is too thin, allow it to simmer gently on Sauté until it reaches your desired consistency.
  9. Seasoning: Stir in the fresh lemon juice. Taste and adjust salt and pepper if necessary.
  10. Garnish and Serve: Ladle the tagine into bowls, garnish generously with fresh parsley or coriander.