Tieghan Gerard creates some of my favorite recipes on the planet. The Half Baked Harvest blogger already wrote one of my most used cookbooks, the Half Baked Harvest Cookbook, and now she’s back with her second book – Half Baked Harvest Super Simple, which is already a New York Times Bestseller (!!!). Half Baked Harvest Super Simple is filled with Tieghan’s signature, super special touches, but all of the recipes are designed to be easily incorporated into your everyday life, whether that means making them in an Instant Pot or a sheet pan or the whole thing coming together in less than 30 minutes.
The first time I met Tieghan in real life, I interviewed her for the Healthier Together Podcast and I was blown away by her openness and introspection. As you may know, we both struggle a lot with anxiety so we talked about that a ton and Tieghan also shared her family’s crazy trip to South Korea to watch her brother, Red Gerard, win the first gold medal of the 2018 Winter Olympic Games. Tieghan also shared some of the secrets to the incredible success she’s found at such a young age.
After you guys voted on Instagram for this Instant Pot chickpea tagine, Zack and I whipped it up in our tiny kitchen – and it was truly as fast, easy and delicious as Tieghan promised. In the video below, you’ll be able to see us making the recipes and also learn a number of healthy cooking tips and trips including how to make harissa paste from a dried powder, the healthiest brand of chickpeas, my personal thoughts on whether an Instant Pot is worth the cash and more. And of course, click here to check out Tieghan’s beautiful website, Half Baked Harvest. You can find her book wherever books are sold or by clicking here.
Moroccan Chickpea and Carrot Tagine (Vegan, Gluten Free)
Ingredients
- 1 medium sweet onion, finely chopped
- 1 (1-inch) piece of fresh ginger, peeled and grated
- 2 garlic cloves, minced or grated
- 4 carrots, chopped
- 1 red bell pepper, seeded and chopped
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons harissa paste
- 2 teaspoons smoked paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- Kosher salt and freshly ground pepper
- Juice of ½ lemon
- 2 (14-ounce) cans chickpeas, drained and rinsed
- ½ cup fresh cilantro, chopped
- Cooked couscous or naan, for serving
- Seeds from 1 pomegranate (about 1 cup), for serving
- Fresh mint, for serving
Instructions
SLOW COOKER COOK TIME: 4 to 8 hours
- In the slow cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
- Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
- Serve over couscous or with naan and top with pomegranate seeds and mint.
- Store any leftovers refrigerated in an airtight container for up to 3 days.
PRESSURE COOKER COOK TIME: 11 minutes, plus additional time to come to pressure
- In the pressure cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine.
- Lock the lid in place and cook on high pressure for 6 minutes. Quick or natural release, then open when the pressure subsides.
- Using the sauté function, stir in the lemon juice, chickpeas, and cilantro, and simmer on low until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
- Finish as directed for the slow cooker.
STOVETOP COOK TIME: 30 minutes
- Heat 2 tablespoons of olive oil in a large pot set over medium-high heat. When the oil shimmers, add the onion, ginger, and garlic, and cook until fragrant, 3 to 5 minutes. Add the carrots and bell pepper and continue cooking 5 minutes more, until the carrots have softened. Add the tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15 to 20 minutes.
- Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes more. Add more water to thin the tagine, as needed.
- Finish as directed for the slow cooker.
