Chickpea and Artichoke Tagine

/ / Published in Pressure Cooker/Intsantt POt, Vegan, Vegetarian
Chickpea and Artichoke Tagine
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Prep Time Minutes 10
Cook Time 25 Minutes
Passive Time
Servings People
Prep Time Minutes 10 Cook Time 25 Minutes Passive Time Servings People
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For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)
Ingredients
  • 2 TBS Olive oil
  • 1 Onion diced
  • 4 2 inch Lemon zest strips
  • 6 Cloves Garlic minced
  • 1 TBS Paprika
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1/8 tsp Cayenne pepper
  • 2 TBS Flour
  • 3 Cups Broth
  • 2-3 Cups Carrots peeled an sliced ½ inch thick
  • 1 15 ounce Can Diced Tomatoes
  • 1/2 Cup cilantro** chopped
  • 1 1/4 Cups Dried chickpeas soaked overnight in water (if not using a pressure cooker, substitute 2 15 ounce cans of chick peas)
  • 16 ounces Frozen Artichokes (If you really like artichokes like me, double this – and use frozen, not canned artichokes)*
  • 1/2 Cup Olives*
  • salt and pepper to taste
  • 1 Cup Cous Cous
Ingredients
  • 2 TBS Olive oil
  • 1 Onion diced
  • 4 2 inch Lemon zest strips
  • 6 Cloves Garlic minced
  • 1 TBS Paprika
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1/8 tsp Cayenne pepper
  • 2 TBS Flour
  • 3 Cups Broth
  • 2-3 Cups Carrots peeled an sliced ½ inch thick
  • 1 15 ounce Can Diced Tomatoes
  • 1/2 Cup cilantro** chopped
  • 1 1/4 Cups Dried chickpeas soaked overnight in water (if not using a pressure cooker, substitute 2 15 ounce cans of chick peas)
  • 16 ounces Frozen Artichokes (If you really like artichokes like me, double this – and use frozen, not canned artichokes)*
  • 1/2 Cup Olives*
  • salt and pepper to taste
  • 1 Cup Cous Cous
Instructions
  1. Heat oil in pressure cooker or pot over medium high heat. Sautee the onions until softened.
  2. Stir in lemon zest, garlic and spices until fragrant, about 30 seconds.
  3. Stir in flour and cook for one minute.
  4. Slowly whisk in the broth and scrape up any browned bits.
  5. Stir in carrots, diced tomatoes, cilantro and chick peas and lock in pressure on high.
  6. Once it reached pressure, reduce heat and cook for 25 minutes under pressure.
  7. While chickpea mixture is cooking, sautee artichoke hearts (while frozen is fine) in a sautee pan with olive oil, until they are browned and remove to a bowl.
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  8. When the chickpea mixture is finished cooking under pressure, quick release the pressure.
  9. Stir in the browned artichokes and olives and add any additional salt and pepper.
  10. I like to plate this over cooked cous cous and drizzled with some extra good quality olive oil and fresh cilantro.
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