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!
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, we don’t fight, and actually enjoy one another’s company. It is such a blessing to be in this family!
Usually we will have a pot luck, 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.
Everyone loved this soup! 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.
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!
- 1/4 cup Olive Oil
- 1 Yellow Onion chopped in 1 inch dice
- 7 Cloves Garlic pressed
- 1 tsp Cinnamon
- 1 tsp Cumin
- 1 tsp Sweet Paprika
- 1/8 tsp Cayenne Pepper
- 1 14.5 oz Can Diced Tomatoes
- 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
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Press the Sauté button on the Instant Pot.
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When the display reads “Hot” add the olive oil.
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Add the onions and stir, cooking until translucent.
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Add the garlic and stir, cooking for a minute or so, being careful not to burn it.
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Add in the cinnamon, cumin, paprika, and cayenne pepper. Stir and cook for a minute.
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Stir in the can of diced tomatoes, juice and all.
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Add the chickpeas and broth. Stir.
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Add the pepper, salt, and sugar, stir.
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Place the lid on the pressure cooker and lock it in place, setting the steam release knob to the Sealing position.
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Press the Keep Warm/Cancel button to cancel the Sauté mode.
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Press the Manual button and then the + or - button to choose 12 minutes. The pot may take 10 minutes or so to come to pressure.
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When the cooking cycle ends, let the IP go into Natural Release phase by letting it sit undisturbed for 15-20 minutes.
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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.
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Stir the stew and give it a taste. Adjust salt if desired.
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Using a potato masher, mash up most of the stew, but leave some of the chickpeas whole. This gives the stew wonderful texture.
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Add the baby spinach to the stew and gently stir it in. It will wilt nicely.
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Serve immediately.
Total cook time includes bringing pot to pressure and the natural release. Those times are approximate. Cook time under pressure is 12 minutes.
Adapted From FoodNetwork.com - Dave Lieberman Moroccan Spiced Chickpea Soup
Resources to Make This Recipe and More
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Instant Pot Ultra 6 Qt 10-in-1 Multi-Use Programmable Pressure Cooker
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This is the Duo Plus 6 Quart Instant Pot pressure cooker
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I am going to try this recipe this week. These are incredibly clear and easy to follow instructions- very well laid out. The recipe looks good, but hose toy it’s the concise instructions that make me want to try it soon (and to scour your site for more!). I really like that! Thank you and I’ll let you know how this turns out.
Thank you Alison! I think you will like it, and enjoy the process of making it. Cooking in the Instant Pot is fun! I made a companion video to this recipe, you can find it here: https://youtu.be/3cFrq0h36Rg
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!
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!
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.
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!
Awesome recipe! I added eggplant and sweet potato instead of all the chick-peas. It turned out great!
Jennifer, those additions sound delicious. Such a versatile recipe!
My first Instapot recipe and it turned out amazing
I added sweet potato, carrot and red pepper.
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!
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!
Hi Ali, that sounds really good! Thank you for your review!
Delicious soup. It’s sooo easy and flavorful. I followed the he recipe as is, no changes or substitutions needed.
Hi Jessica! I’m so happy that you liked this soup! It’s a family favorite. Thank you for your review!