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Using the sauté function, heat the oil in the pressure cooker. Add the onions, fennel, and jalapeño and sauté until soft, about 10 minutes.
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Add the garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper, and cayenne and sauté until they release their fragrance, about 2 minutes.
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Add the tomato paste and sauté for another minute, until darkened but not burned. (If the tomato paste turns too dark too quickly, turn off the heat.)
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Add the chickpeas and 5 1/2 cups of water. Cover, and cook on high pressure for 50 minutes; then let the pressure release naturally. If the chickpeas aren’t cooked through, cook on high pressure for 5 minutes, then manually release the pressure.
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Stir in the kale, apricots, and preserved lemon. Using the sauté function, simmer until the kale is wilted, about 5 minutes.
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Stir in cilantro. Season with more salt if desired, and serve garnished with more cilantro and reserved fennel fronds.