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Electric Pressure Cooker-Sweet Potato Tagine
Electric Pressure Cooker-Sweet Potato Tagine

Electric Pressure Cooker-Sweet Potato Tagine

2 Review(s)
Cook Minutes 30 Min
Prep : 20 Min Cook: 10 Min
Looking for a quick recipe that your whole family will love? Sweet potatoes and chickpeas come together in this tasty vegetarian stew. And the good news is that this Electric Pressure Cooker-Sweet Potato Tagine is ready in 30 minutes!
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Italian Zesty Lime Dressing
1 onion, chopped
2 Tbsp. each minced garlic and grated gingerroot
1/4 tsp. each ground cinnamon and cayenne pepper
2 lb. (900 g) sweet potatoes (about 4), peeled, cut into 1-inch chunks
1-3/4 cups vegetable broth
1/2 cup dry roasted peanuts, divided
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
1/2 cup chopped fresh cilantro, divided
1/2 cup sour cream
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How do I make it ?
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Step 1
Heat dressing in electric pressure cooker using SAUTÉ setting. Add onions, garlic and ginger; cook 2 min., stirring frequently. Add seasonings; cook and stir 30 sec.
Step 2
Add potatoes, vegetable broth and 1/4 cup nuts; mix lightly. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 10 min. using HIGH PRESSURE COOK setting.
Step 3
Use Quick Pressure Release to carefully vent steam before opening lid. Slowly remove lid. Spoon 1 cup of the potato mixture into medium bowl; mash with fork. Return to ingredients in pressure cooker. Add chickpeas and 1/4 cup cilantro; mix well. Spoon into serving dish.
Step 4
Top with sour cream, remaining nuts and remaining cilantro.
Kraft Kitchen Tips!
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How to Chop Onions
Cut off the stem end and remove skin from onion. Cut in half through the root end; place halves, cut sides down, on cutting board. Working one half at a time, make three to four horizontal cuts parallel to the cutting board, starting at the stem end and stopping each time before cutting through the root. Continue by making equally spaced vertical cuts perpendicular to the root, again, not cutting through the root. Turn the onion 90 degrees and finish by making cuts perpendicular to the last set of cuts, resulting in perfectly chopped onions.
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Nutrition
Calories
370
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 3.5 g
18 %
Cholesterol 10 mg
Sodium 650 mg
27 %
Carbohydrate 48 g
Fibre 9 g
Sugars 11 g
Protein 11 g
Vitamin A
320 %
Vitamin C
8 %
Calcium
10 %
Iron
15 %
Servings
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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