Moroccan stew great all year, but good on chilly night

By , Daily Memphian Updated: September 24, 2018 12:38 PM CT | Published: September 24, 2018 10:06 AM CT
My friend Peggy Burch frequently makes the stovetop version of Melissa Clark’s Moroccan stew, and one bowlful of it was all it took to convert me to soaking and cooking dried garbanzo beans. Then Clark’s cookbook “Dinner in an Instant” came out, and I switched to this version, close but not exactly the same, that I make in my Instant Pot (I’ve used pressure cookers for years and cannot recommend them enough).

Topics

Moroccan Chickpeas and Kale Pressure cooker Recipes
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


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