Pressure-Cooker Chickpea Tagine

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 can (15 ounces) chickpeas
• garbanzo beans, rinsed and drained
• 1 medium sweet red pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 12 dried apricots, halved
• 1/2 cup water
• 2 to 3 teaspoons harissa chili paste
• 2 teaspoons honey
• 1 can (14.5 ounces) crushed tomatoes, undrained
• 1/4 cup chopped fresh mint leaves
• Plain Greek yogurt, optional

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel.
2. Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through.
3. If desired, top with yogurt and additional mint, olive oil and honey.

olive oil, garlic, paprika, ground ginger, ground cumin, salt, pepper, ground cinnamon, butternut squash, zucchini, chickpeas, garbanzo beans, sweet red pepper, onion, water, harissa chili paste, honey, tomatoes, mint leaves, yogurt

Taken from www.tasteofhome.com/recipes/pressure-cooker-chickpea-tagine/ (may not work)