Quick Moroccan Stew
Short on time? This Moroccan stew recipe can be prepared and cooked in your instant pot within 30 minutes and offers 4 servings.
Equipment
- 1 Instant pot
Ingredients
- 1 large Yellow onion
- 2 Tbsp Extra virgin olive oil
- 5 cloves Garlic, crushed and chopped
- 2 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1/4 tsp Cayenne pepper or red pepper flakes
- 2 1/2 tsp Ground paprika
- 15 oz Canned tomato, chopped
- 400 g Canned chickpeas
- 2 tbsp Dried currants
- 10-12 pieces Sundried tomatoes
- 1 cup Spinach
- 3 1/2 cups Chicken, vegetable, or mushroom stock
- 1 pinch Salt
- 1 pinch Black pepper
- 1 medium Cauliflower (for cauliflower rice)
- Cilantro
Instructions
- Preheat the Instant Pot by turning on the sauté setting.
- Once preheated, add the onion and olive oil and cook for 2-3 minutes. Add the garlic and spices and stir for 30 seconds., then stir in the rest of the ingredients. Then turn off the sauté setting.
- Place the lid on top of the instant pot and lock it. Set the Instant Pot to high for 10 minutes.
- When ready, turn the steam valve to sealing and the Instant Pot will become pressurized and start cooking. Once the timer goes off, wait several minutes for the pressure to release. Then point the sealing valve to vent to release the steam.
- Open the lid and stir the stew, letting it sit for 5 minutes before garnishing with some fresh cilantro. Serve with side of cauliflower rice (for a paleo dinner), brown basmati rice, or quinoa.