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Tribune News Service
Tribune News Service
Lifestyle
Erin Booke

Instant Pot recipe: Moroccan Chickpeas and Kale

Excerpted from "Dinner in an Instant" by Melissa Clark

Full of spices, fresh ginger, and sweet dried apricots, this is a spunky and highly fragrant stew. The kale gives it enough vegetable matter to make it a one-pot meal, and the chickpeas are velvety and satisfying. If you don't have preserved lemons, season this with plenty of fresh lemon juice to balance the sweetness of the cinnamon and apricots.

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