Our Family Recipes

North African Stew

  • 2 Tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 yellow onion, diced
  • 2 Tbsp or 6 cloves garlic, minced
  • 2 bay leaves
  • 1/2  tsp cayenne
  • 2 tsp cinnamon
  • 2 tsp coriander
  • 1 tsp paprika
  • 1 1/2 tsp coarse sea salt
  • 1 1/4 cup vegetable broth
  • 4 cups carrots, diced
  • 15 oz can chickpeas, drained and rinsed 
  • 14.5 oz can diced or crushed tomatoes, on top not stirred
  • 4 cups spinach, kale, or other dark greens stems removed, roughly chopped
  • 1/4 cup cilantro, roughly chopped (optional)
  • 2 Tbsp lemon juice or 1 lemon

  1. Press Sauté on the pressure cooker. Add oil, and when hot, add cumin seeds for 1 to 2 minutes.
  2. Add onion for 3 to 4 minutes. Add garlic for 1 to 2 minutes.
  3. Add cinnamon, paprika, coriander, salt, cayenne, and bay leaves for 30 seconds.
  4. Press Cancel, add broth, carrots, and chickpeas, then stir. Add tomatoes on top, not stirred.
  5. Pressure cook on high for 12 minutes. Natural release.
  6. Discard the bay leaves and stir in the greens, cilantro, and lemon juice.
North African Stew
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