Tagines can be used as cooking vessels or as meals. In a shallow, wide, circular dish with a conical lid, a rich and fragrant stew is cooked with meat, chicken, or fish, vegetables, dried fruits, and aromatic spices.
1 tablespoon harissa paste
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon turmeric
¼ teaspoon pepper
½ cup chopped dried apricots
1 (15-ounce) can diced tomatoes
½ cup green pitted olives
½ cup chopped cilantro
Soak for the entire night. The chickpeas should be drained and then poured into the Instant Pot along with four cups of water and one teaspoon of salt.
1
A lid should be placed on the Instant Pot. The timer should be set for ten minutes, and the sealing nozzle on the lid should be selected to apply high pressure.
2
After the steam has been expelled in its entirety, the lid should be opened with caution. In order to save the water that was used for cooking the chickpeas, place them in a colander that is placed over a bowl.
3
The oil should be added to the instant pot. Put the sauté setting on the stove. Stir in the carrot, onion, garlic, and ginger, and continue to sauté for another five minutes. The saute setting should be turned off.
4
All of the following ingredients should be added: a sweet potato, a russet potato, harissa paste, coriander, cumin, turmeric, pepper, chickpeas that have been cooked, two cups of the cooking water that was reserved, preserved lemon, and apricots.
5
Don't stir the mixture after adding the can of tomatoes. After placing the lid on the Instant Pot, select the function that allows for sealing.
6
Put the timer on for five minutes and select the high pressure setting. The natural release time for the Instant Pot is five minutes after the buzzer.
7
Make sure that the nozzle on the lid is set to venting, and once all of the steam has been expelled, carefully open the lid and stir the contents.