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Instant Pot Moroccan Chickpea Stew

August 25, 2017 by Sandy 34 Comments

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Instant Pot Moroccan Chickpea Stew is one of my family’s all time favorite Instant Pot soup recipes! If you love lots of flavor and also want a healthy meal, make this Pressure Cooker chickpea stew. It is so easy, and so good!

Instant Pot Moroccan Chickpea Stew in patterned bowl on a dark background

Instant Pot Moroccan Chickpea Stew

Do you have one of those recipes that every time you make it you wonder why it took you so long? I have several, but this Instant Pot Moroccan Chickpea Stew is that one that I make, taste, sigh, and say “Why did it take you so long to make this again?!” It is that good!

Paul and I have lots of siblings. When we get together, and we do fairly often, it’s a party! We all get along very well, and actually enjoy one another’s company. It is such a blessing to be in this family!

Usually we will have a potluck, sometimes with a theme, which is a fun challenge. One pot luck we had was a soup theme. It was awesome! We had 5 different soups and they were all good.

I decided to bring my Instant Pot Moroccan Chickpea Stew because it is very different, and is vegetarian if you use vegetable broth. Two of our siblings are vegetarian, so we always make something that they will enjoy.

Instant Pot Moroccan Chickpea Stew in a white bowl

Everyone loved this pressure cooker Moroccan Chickpea Stew! At the time I did not make it in my Instant Pot, and if you don’t have one, just follow the instructions and simmer it on low for about 35 minutes, stirring occasionally, before adding the spinach.

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Instant Pot Moroccan Chickpea Stew with the title and simply happy foodie.com logo

4.96 from 25 votes
Instant Pot Moroccan Chickpea Stew in a pink patterned bowl
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Instant Pot Moroccan Chickpea Stew
Prep Time
10 mins
Cook Time
22 mins
Total Time
47 mins
 

If you love lots of flavor and want a healthy meal, make this Instant Pot Moroccan Chickpea Stew. One of my family’s all time favorites!

Course: Soup, Vegetarian
Cuisine: Moroccan
Keyword: pressure cooker moroccan chickpea soup recipe
Servings: 8 Servings
Calories: 269 kcal
Author: Sandy Clifton
Ingredients
  • 1/4 cup Olive Oil
  • 1 Yellow Onion, chopped in 1 inch dice
  • 7 Cloves Garlic, pressed
  • 1 tsp Cinnamon
  • 1 1/2 tsp Cumin
  • 2 tsp Sweet Paprika
  • 1/8 tsp Cayenne Pepper
  • 1 (14.5 oz) Can Diced Tomatoes
  • 1 cup Chopped Carrots
  • 3 (14.5 oz) Cans Chickpeas, (garbanzo beans) rinsed and drained
  • 4 cups Vegetable or Chicken Broth, low sodium
  • 1/2 tsp Black Pepper
  • 1/2 tsp Kosher Salt
  • 1 tsp Sugar
  • 7 oz Baby Spinach
Instructions
  1. Press the Sauté button on the Instant Pot.
  2. When the display reads “Hot” add the olive oil.
  3. Add the onions and stir, cooking until translucent.
  4. Add the garlic and stir, cooking for a minute or so, being careful not to burn it.
  5. Add in the cinnamon, cumin, paprika, and cayenne pepper. Stir and cook for a minute.
  6. Stir in the can of diced tomatoes, juice and all.

  7. Add the carrots, chickpeas and broth. Stir.

  8. Add the pepper, salt, and sugar, stir.
  9. Place the lid on the pressure cooker and lock it in place, setting the steam release knob to the Sealing position.
  10. Press the Keep Warm/Cancel button to cancel the Sauté mode.
  11. Press the Pressure Cook/Manual button and then the + or - button to choose 7 minutes. The pot may take 10 minutes or so to come to pressure.

  12. When the cooking cycle ends, let the IP go into Natural Release phase by letting it sit undisturbed for 15 minutes.

  13. Turn off the pot and manually release the remaining pressure. When the pin in the lid drops, and it is safe to remove the lid, do so carefully, facing it away from your face.
  14. Stir the stew and give it a taste. Adjust salt if desired.
  15. Using a potato masher, mash up most of the stew, but leave some of the chickpeas whole. This gives the stew wonderful texture.
  16. Add the baby spinach to the stew and gently stir it in. It will wilt nicely.
  17. Serve immediately.
Recipe Notes

If you want to add some meat, adding a couple of small chicken thighs would be very delicious!

Total cook time includes bringing pot to pressure and the natural release. Those times are approximate. Cook time under pressure is 7 minutes.

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Filed Under: Dinner, Instant Pot, Instant Pot Soup Recipes, Lunch, Recipes, Soups, Stews & Chowders, Vegetarian

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Comments

  1. Amy Pla

    November 18, 2020 at 8:13 pm

    This recipe is absolutely delicious! I, too, decided to use 454 grams (1 pound) of dried garbanzos without soaking. I used my InstantPot by rinsing the garbanzos and then placing them in the IP with 6 cups of water. I set my timer at high pressure for 60 minutes. When the time had finished, I allowed 20 minutes of natural release and then manually release any remaining pressure. They are ready to use in the recipe.
    Everyone raved about the flavor and texture of this stew! The cinnamon really enhances the flavor!

    Reply
  2. Jackie

    October 17, 2020 at 7:44 am

    I made this yesterday for lunch and we both LOVED it! I didn’t have any carrots on hand so I substituted a couple small sweet potatoes instead. It was simply delicious. It was husband approved, too! My husband doesn’t really like chick peas but I think since they are mashed up to make the broth creamy at the end, that made the difference for him.

    Reply
  3. Vanessa

    August 10, 2020 at 4:14 pm

    Very tasty. I added about a cup of sweet potato or one medium peeled sweet potato with the carrot as others have. I found in the instant cooker it was too much liquid so I did 3 cups instead but I still found it could of used less for a heartier stew.

    Reply
  4. Terre Harrison

    June 27, 2020 at 7:29 pm

    This is by far my favorite recipe I’ve come across during COVID times! Since I’m currently not working, I’ve been doing a crazy amount of cooking, which I’m not used to! The flavors in this stew are phenomenal! Thank you so much!

    Reply
  5. Andreid

    March 27, 2020 at 2:59 am

    Correction! Star rating works, but appears disconnected when clicking. Can’t know if it responded to clicks or not until comment has been sent.

    Reply
  6. Terri

    February 20, 2020 at 11:51 am

    Can this soup be made a day in advance? Will it thicken too much if I do make it a day early?

    Reply
    • Sandy

      February 21, 2020 at 9:05 am

      Yes, you can make it in advance. It won’t thicken that much.

      Reply
  7. Leslie B Jackson

    November 5, 2019 at 9:02 am

    Made this last night using what I had on hand, which was already chopped mirepoix and some bell peppers, no spinach cause I didn’t have any. It was so delicious. My 12yo picky daughter loved it!!

    Reply
  8. Lissy

    September 7, 2019 at 7:01 pm

    This was my first IP recipe. The unit sat unused for months; I was afraid of it. Thank you so much for the step-by-step simple instructions. I LOVED this recipe and made it again right away. I think maybe you’ve given me the confidence to try other IP recipes. I’m so grateful for your site!

    Reply
  9. Adrienne

    May 29, 2019 at 4:57 pm

    I added 7oz of elbow pasta and reduced the cook time to 5 minutes with instant release. It was delicious!

    Reply
  10. Tracy

    January 2, 2019 at 8:42 pm

    This soup is delicious. One of my favorite instant pot recipes.

    Reply
    • Sandy

      January 2, 2019 at 9:38 pm

      Thank you! Great healthy meal! Happy New Year!

      Reply
  11. Jennifer

    November 4, 2018 at 3:28 pm

    This was fantastic! Yum. Even my 5 year ate it. Thank you for sharing.

    Reply
    • Sandy

      November 4, 2018 at 6:55 pm

      That’s great, Jennifer! A nice healthy meal for you and the little one!

      Reply
  12. Alyssa

    October 30, 2018 at 3:45 pm

    Love this recipe! I’m going to be making it for the second time tonight! It tastes great with a dollop of greek yogurt on top.

    Reply
    • Sandy

      October 30, 2018 at 5:11 pm

      Thanks, Alyssa! I’m so glad you enjoy it!

      Reply
  13. Annie

    July 30, 2018 at 11:15 am

    Hi! What size of instant pot did you use? Looks so delicious!

    Reply
    • Sandy

      July 30, 2018 at 11:19 am

      Hi Annie, I used the 6 qt size. You could use the 5 or 8 as well.

      Reply
  14. Kerry

    July 29, 2018 at 8:11 pm

    I substituted kale since I don’t like cooked spinach, and it added an excellent crunch. It is a delicious soup and so healthy!

    Reply
    • Sandy

      July 29, 2018 at 8:50 pm

      Using Kale is a great idea! I’m so happy you liked this! Thank you for your review!

      Reply
  15. Jessica K.

    April 20, 2018 at 11:42 am

    Delicious soup. It’s sooo easy and flavorful. I followed the he recipe as is, no changes or substitutions needed.

    Reply
    • Sandy

      April 20, 2018 at 1:00 pm

      Hi Jessica! I’m so happy that you liked this soup! It’s a family favorite. Thank you for your review!

      Reply
  16. Ali

    February 17, 2018 at 6:55 pm

    This was a great recipe! We added more tomatoes, white pepper, and chili flakes to give it a little more heat, and it was a real hit with my family. We did use the instant pot to make pre-cooked garbanzo beans instead of canned, and that only added an easy 50 mins to the prep time.
    Thank you, this will be one I come back to often!

    Reply
    • Sandy

      February 18, 2018 at 11:09 am

      Hi Ali, that sounds really good! Thank you for your review!

      Reply
  17. Magda

    February 13, 2018 at 1:18 pm

    My first Instapot recipe and it turned out amazing
    I added sweet potato, carrot and red pepper.

    Reply
    • Sandy

      February 13, 2018 at 1:35 pm

      Hi Magda, I’m so excited that you enjoyed this stew as your first Instant Pot recipe! Love your additions, too. Thank you for your review!

      Reply
  18. Jennifer Porter

    February 7, 2018 at 6:27 pm

    Awesome recipe! I added eggplant and sweet potato instead of all the chick-peas. It turned out great!

    Reply
    • Sandy

      February 7, 2018 at 7:07 pm

      Jennifer, those additions sound delicious. Such a versatile recipe!

      Reply
  19. Sarah

    September 25, 2017 at 9:12 am

    I just made this using dried beans (450g dried garbanzos, soaked overnight). I increased the manual cook time to 15 minutes with a 20 minute natural release just to be safe (I also live above 5000ft, so beans typically take longer). It turned out beautifully. I also replaced the spinach with 12oz rainbow chard just because it’s in season and readily available.

    Reply
    • Sandy

      September 25, 2017 at 10:12 am

      What a great adaptation, Sarah! I like that you used the dried chickpeas (thanks for sharing how you did it, as others may want to know). I would not have thought to use rainbow chard! Genius! Enjoy!

      Reply
  20. Leran

    September 17, 2017 at 2:05 pm

    Have you made this using dried chickpeas? Seems like you could by just increasing the liquid slightly and the cook time. Would love to hear if you have!

    Reply
    • Sandy

      September 17, 2017 at 2:29 pm

      I have not, but have thought about it! I think it would be a great thing to test! If you do it, will you let me know how it turns out? I’ll try it next time I make this!

      Reply
  21. ellen

    August 27, 2017 at 6:26 pm

    Easy to follow instructions. This recipe is so good, I really like it! Thank you.

    Reply
    • Sandy

      August 27, 2017 at 6:47 pm

      Thank you!

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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