How to Cook Moroccan Stew for New Instant Pot Owners

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Published on January 8, 2018 by Jill McKeever

Moroccan Potato and Garbanzo Bean Stew

Makes around 2 quarts

4 cups vegetable broth
1 1/2 cups peeled sweet potato
1 1/2 cups peeled red potato
1 14.5-ounce can diced tomatoes, undrained
1/2 cup yellow onion, chopped
4 garlic cloves, minced
1 teaspoon minced ginger
2 teaspoons mild curry powder
1 teaspoon ground cumin
1 teaspoon Hungarian paprika
1/8 teaspoon cayenne pepper

5 cups fresh baby spinach
2 cups cooked garbanzo beans
1 cup cooked brown rice
1/4 cup fresh parsley, roughly chopped
2 tablespoons lime juice

Instant Pot® method: In the inner pot, stir together broth, potato, tomatoes, onion, garlic, ginger, and spices. Press [MANUAL] button, press [-] button to set cooking time to 1-minute. Lock on lid; turn steam release handle to “Sealing.”

Once cooking time is complete, carefully turn steam release handle toward the “Venting” position. It takes one minute for all the steam to escape. The lid lock pin will then drop and you will be able to remove the lid.

Stir in spinach, garbanzo beans, and rice; wait 3 minutes for the spinach to wilt and beans and rice to heat through. Right before serving, stir in lime juice.

Garnish individual bowls with chopped parsley.

Stovetop method: In a large pot, stir together broth, potato, tomatoes, onion, garlic, ginger, and spices. Bring to boiling; reduce heat to simmer 8 minutes or until sweet potato is fork tender. Turn off heat and stir in spinach, garbanzo beans, and rice; wait 3 minutes for the spinach to wilt and beans and rice to heat through. Right before serving, stir in lime juice.

Garnish individual bowls with chopped parsley.

 

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