Ingredients

• 2 cans (800 ml total) chickpeas, drained and rinsed
• 3 medium carrots, peeled and cut into thick rounds
• 2 medium parsnips or 1 small turnip, peeled and cubed
• 1 can (400 ml) diced tomatoes
• 1½ cups vegetable broth
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ cup dried apricots, quartered
• 1 tbsp honey or maple syrup
• 2 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1 lemon, cut into wedges
• Fresh parsley (garnish)
• ¼ cup toasted almonds, chopped (optional)

Pressure Cooker Method

1. Set pressure cooker to sauté. Heat oil and cook onion 4–5 minutes. ⏱ 4:30
2. Add garlic and ginger, cook 1 minute. ⏱ 1:00
3. Add cumin, cinnamon, coriander, smoked paprika, and cayenne. Stir 30 seconds.
4. Add chickpeas, carrots, parsnips/turnip, tomatoes, broth, dried apricots, and honey/maple syrup. Stir well.
5. Lock lid and cook on high pressure for 5 minutes. Quick release. ⏱ 5:00
6. Season with salt. If too thin, simmer uncovered for a few minutes.
7. Transfer pot to wonder bag.