Moroccan food ... mmmm ... this Moroccan stew 2 ways has so many things I love. Spices I associate with curries and others that are mysteriously like you'd find in pie. Garbanzos and vegetables. Often, a fun surprise flavor kick, in this case raisins. And it's hearty, filling and colorful.
I soak and cook my chickpeas in the Instant Pot since it's so easy and I can make exactly the amount I want. Start with 1 1/4 cup dry garbanzos. Soak for at least an hour, preferably overnight. Rinse, place in Instant Pot with water to cover. Pressure-cook on manual or on bean setting for 30 minutes, allow pressure to reduce slowly. Two cans of garbanzos will give more than 2 1/2 cups, depending on the brand, but they are so wonderful in this dish you won't be sorry there are more.