Moroccan chickpeas + kale from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 103) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on April 18, 2020

    Fairly easy. Flavorful and good.

  • mcvl on April 04, 2020

    Pleasantly tasty. I had neither fennel nor apricots (#covidcooking), so used fennelseed and hunza raisins instead. Like Skamper I used harissa instead of jalapeños. I think the apricots were probably the biggest loss -- will try again some time.

  • TrishaCP on November 02, 2019

    Not bad, but a lot of work and not repeatable in my book. I used the preserved lemon and rather wish I hadn’t. Straight up lemon juice would be much better.

  • Skamper on February 25, 2019

    To make this doable on a weeknight, I made through the end of step 2 (cooking the chickpeas) the day before, then reheated the next day on saute and added kale, apricots, and about 2.5 T preserved lemon. Used 1 T harissa paste instead of jalapeno, added with the tomato paste. Good but a fair amount of work and time.

  • clcorbi on May 13, 2018

    I pre-soaked my chickpeas as well but didn't decrease cooking time to compensate, so they were a little too soft--my mistake. I also found that the dish was too watery, but then again, that's my experience with most pressure cooker recipes. Neither of us like cooked kale, so I substituted a head of diced broccoli which I added for the last few minutes of cooking. Not authentic or anything, but we both liked the result, and the leftovers were delicious as well.

  • westminstr on April 27, 2018

    I made a half recipe w an entire bunch of kale. I didn't have any fennel bulb but put in some frozen fennel stalks for flavor. I also presoaked the chickpeas, then cooked for 18 minutes on HP with four cups of water. The chickpeas turned out perfect but the dish was too watery - and I just realized now that I completely forgot to cut the quantity of water in half (though luckily I did reduce the water quantity somewhat to account for pre-soaking). So the wateriness was on me, not on MC. I liked the flavor but not sure I will repeat since there are many more bean dishes I want to try in my IP.

  • Aggie92 on March 22, 2018

    Our local newspaper featured this recipe a few weeks ago and I knew I had to make it. The other half isn't so crazy about chickpeas as a main protein so I thought I'd make this for my lunch. Should have read the recipe thoroughly first since it took quite a while to put together and cook. Needless to say, I had quite a late lunch, albeit delicious. Since it was just me eating this, I cut the recipe in half (except I used a whole bunch of kale and left out the fennel since I didn't have any in the veggie bin.) My chickpeas were a cross of cooked just right and just a tad underdone. Could have been high altitude (I did not adjust the cooking time for 6200') or my beans may have been a little old, This was seriously delicious and I will definitely make it again and again.

  • dinnermints on February 19, 2018

    I've never pressure-cooked beans with this much salt before, but seeing that zorra didn't mention anything about the beans not cooking properly, I thought I'd give it a shot. Really enjoyed it - the flavor gets all throughout the beans, and while I wouldn't describe them as "velvety" per the author note, they were delicious. I used 1.5 seeded jalapeno, 8 garlic cloves, and would also use 2 bunches of kale (without increasing the water). And it took me a full three hours instead of the two indicated by the recipe.

  • zorra on January 12, 2018

    My kind of everyday dinner recipe--familiar main ingredients but with distinctive flavorings. Used 6.5 cups water, 2 bunches of kale (sliced thin & wilted on stove while stew cooked), & added 2 shredded carrots at the end. But when will I learn that a pound of any dried bean makes more meals than 2 people care to eat in any week?

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