Ingredients
2 tablespoons olive oil2 garlic cloves, minced2 teaspoons paprika1 teaspoon ground ginger1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground cinnamon1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes2 medium zucchini, cut into 1/2-inch pieces1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 medium sweet red pepper, coarsely chopped 1 medium onion, coarsely chopped12 dried apricots, halved1/2 cup water2 to 3 teaspoons harissa chili paste2 teaspoons honey1 can (14.5 ounces) crushed tomatoes, undrained1/4 cup chopped fresh mint leavesPlain Greek yogurt, optional
Preparation
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.
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.
If desired, top with yogurt and additional mint, olive oil and honey.
