Chickpea and Artichoke Tagine
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 1 HOUR*
TIME UNDER PRESSURE: 25 MINUTES
*PLUS BEAN SOAKING TIME
WHY THIS RECIPE WORKS This Moroccan-style vegetarian stew gets complex flavor from a blend of warm spices, onions, garlic, and lemon zest. Turning to the pressure cooker meant we could enjoy the flavor and texture of dried chickpeas rather than canned. Since delicate vegetables can easily overcook in the pressure cooker, we opted to stir in our artichokes hearts (which we browned first to remove their raw flavor) once the chickpeas had finished cooking. Chopped kalamata olives rounded out the Mediterranean profile, fresh cilantro lent brightness, and a drizzle of olive oil gave it the right rich finish. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
2 |
tablespoons extra-virgin olive oil, plus extra for serving |
|
1 |
onion, halved and sliced thin |
|
4 |
(2-inch) strips lemon zest |
|
6 |
garlic cloves, minced |
|
1 |
tablespoon paprika |
|
½ |
teaspoon ground cumin |
|
¼ |
teaspoon ground cinnamon |
|
⅛ |
teaspoon cayenne pepper |
|
2 |
tablespoons all-purpose flour |
|
3 |
cups vegetable broth |
|
1 |
pound carrots, peeled and sliced ½ inch thick |
|
1 |
(15-ounce) can diced tomatoes |
|
8 |
ounces (1¼ cups) dried chickpeas, picked over, rinsed, and salt-soaked (click here) |
|
9 |
ounces frozen artichoke hearts, thawed and patted dry |
|
½ |
cup pitted kalamata olives, halved |
|
½ |
cup minced fresh cilantro |
|
Salt and pepper |
1. BUILD FLAVOR: Heat 1 tablespoon oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, paprika, cumin, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in carrots, tomatoes, and chickpeas.
2. HIGH PRESSURE FOR 25 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low heat and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
3. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
4. BEFORE SERVING: Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add artichokes and cook until golden brown, 5 to 7 minutes. Remove lemon zest from stew. Stir in artichokes, olives, and cilantro and season with salt and pepper to taste. Drizzle individual portions with oil before serving.
VARIATION
Chickpea Tagine with Dried Apricots and Honey
Omit artichokes and substitute ½ cup pitted and halved green olives for kalamata olives. Add 1 cup dried chopped apricots and 2 tablespoons honey with olives.
Chickpea Tagine with Cauliflower and Almonds
Omit artichokes. Add ½ head cauliflower, cored and cut into 1-inch florets, to finished tagine and simmer until tender, 10 to 12 minutes. Stir in ¼ cup chopped, toasted almonds before serving.