Chickpea and Artichoke Tagine 4.000

Goran Kosanovic for The Washington Post

Instant Pot Pressure Cooker May 23, 2017

This makes a lovely and inviting meatless meal; starting with dried chickpeas really improves the overall texture of the final dish.

You’ll need a 6-quart pressure cooker or Instant Pot.

Serve with rice.

Make Ahead: The dried chickpeas need to be salt-soaked for 8 to 24 hours.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about 10 cups

Ingredients
  • 2 tablespoons kosher salt, plus more as needed
  • 8 ounces dried chickpeas, rinsed and picked over
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 1 medium onion, cut in half and thinly sliced
  • Four 2-inch-long strips lemon peel (little or no pith)
  • 6 cloves garlic, minced
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon ground za'atar (may substitute ground cumin)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons flour
  • 1 pound carrots (trimmed and scrubbed well), cut into 1/2-inch-thick coins
  • One 15-ounce can no-salt-added diced tomatoes, preferably fire-roasted
  • 3 cups no-salt-added vegetable broth
  • 9 ounces frozen artichoke hearts, defrosted and patted dry
  • 1/2 cup pitted Kalamata olives, each cut in half
  • Leaves from about 25 cilantro stems, chopped (packed 1/2 cup)
  • Freshly ground black pepper

Directions

Dissolve the salt in a large mixing bowl filled with 4 quarts of water. Add the dried chickpeas. Let sit for 8 to 24 hours, then drain and rinse.

Heat 1 tablespoon of the oil in the pressure-cooker pot over medium heat. Once the oil shimmers, stir in the onion; cook for 5 minutes until just softened, then stir in the strips of lemon peel, garlic, paprika, za’atar, cinnamon and cayenne pepper. Cook for 30 seconds, then stir in the flour, using a wooden spatula to dislodge any browned bits. Add the carrots, diced tomatoes and drained chickpeas, stirring to coat, then pour in the broth.

Lock the pressure-cooker lid in place. Increase the heat to high; once the pot reaches HIGH pressure, reduce the heat to medium-low and cook for 25 minutes, adjusting the heat to maintain pressure, as needed.

Remove the pot from the heat. Release the pressure, then carefully remove the lid.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Once the oil shimmers, add the artichokes and stir to coat. Cook for 5 to 7 minutes, until golden brown at the edges.

Discard the strips of lemon peel from the vegetable stew mixture in the pot, then stir in the artichokes, olives and cilantro. Taste and season lightly with more salt and black pepper, as needed.

Divide among individual wide, shallow bowls; drizzle each portion with oil. Serve warm.

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Recipe Source

Adapted from “Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook,” by the editors of America’s Test Kitchen (ATK, 2013).

Tested by Helen Horton.

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