Instant Pot Chickpea Tagine

This Instant Pot chickpea tagine is packed with veggies, protein and warming Moroccan flavors for a delicious and healthy weeknight treat. It's also super easy and quick to make in just 30 minutes!

Tagine is a rich and flavorful North African stew that's typically made with meat and simmered for hours.

This Instant Pot chickpea tagine is plant-based and made in the Instant Pot for a gorgeous weeknight meal that's ready in under 30 minutes.

What sets apart this vegan chickpea tagine from other stews is its aromatic flavors that are warm and exciting at the same time.

You can serve this full-flavored tagine with couscous, which is the traditional way. I like it with a simple couscous made with just lemon juice and lots of fresh cilantro.

The tagine also works with just about any kind of rice (including cauliflower rice for a low-carb meal) or over a bowl of quinoa.

Why you'll love this Instant Pot chickpea tagine

• It's super easy to make, and you can have it on the table in under half an hour.
• Making it in the Instant Pot means very little hands-on time and minimal cleanup.
• You can add any veggies you want to truly make it your own.

Ingredients and substitutions

Olive oil - Sauteeing the aromatics in a bit of olive oil sets up an excellent flavor base for the tagine.

Red onion - I love the flavor of red onion in this tagine, but you can also use yellow onion or shallots.

Garlic - Freshly crushed garlic is perfect in this tagine. if you don't have any, you can use a garlic paste instead.

Spices - A mix of paprika, ground cumin and ground cinnamon infuses some pretty amazing, warming flavors into the tagine.

Crushed tomatoes - Diced tomatoes also work here, or you can use peeled tomatoes that you crush by hand.

Chickpeas - Canned chickpeas are perfect here because they keep the cooking time super low.

Veggies - I used a mix of zucchini, sweet potatoes and bell peppers, but you can mix and match as you like.

Dried apricots - These add sweetness to the tagine and do a great job of balancing the flavors.

Harissa paste - I used a rose harissa paste in this tagine but feel free to use your favorite. Smoky harissa paste would also work well.

Cilantro - If you're not a fan of cilantro, substitute it with fresh parsley.

How to make chickpea tagine in the Instant Pot

Set the Instant Pot to "Sauté" and add the olive oil. When the oil is hot, add the red onion and sauté for 1-2 minutes.

Stir in the garlic, paprika, ground cumin, ground cinnamon, salt and pepper.

Add the crushed tomatoes, chickpeas, zucchini, sweet potatoes, red bell pepper, dried apricots, harissa paste and water and stir to combine.

Secure the lid on the Instant Pot and set it to "High Pressure" for 5 minutes.

When the time is up, perform a quick release.

Stir in the chopped cilantro and serve over couscous, topped with extra chopped dried apricots if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 5 days in an airtight container.
• Reheat the chickpea tagine in the microwave or on the stovetop.
• You can freeze the tagine for up to 3 months. Defrost it in the fridge overnight before reheating.

Recipe notes and tips

• Other veggies you can add to this tagine include butternut squash, eggplant, green beans and cauliflower florets.
• The stew will thicken naturally from the veggies and the starch in the chickpeas. Make sure you don't add more water than recommended because it may result in a watery tagine.
• Add some chili flakes or chopped fresh chili for a bit of a kick.

If you liked this Instant Pot chickpea tagine recipe, you might also like some of my other vegan recipes for the Instant Pot:

• Instant Pot Ratatouille
• Instant Pot Red Lentil Soup
• Zuppa di Farro (Instant Pot)
• Instant Pot Moroccan Lentil Soup
• Instant Pot Chickpea Rice Soup

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