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
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.
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.
Instant Pot Red Lentil Curry Soup
Instant Pot Wild Rice Soup with Chicken
Instant Pot Dill Pickle Soup
Instant Pot Mulligatawny Soup
Pin This Recipe
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 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
-
Press the Sauté button on the Instant Pot.
-
When the display reads “Hot” add the olive oil.
-
Add the onions and stir, cooking until translucent.
-
Add the garlic and stir, cooking for a minute or so, being careful not to burn it.
-
Add in the cinnamon, cumin, paprika, and cayenne pepper. Stir and cook for a minute.
-
Stir in the can of diced tomatoes, juice and all.
-
Add the carrots, chickpeas and broth. Stir.
-
Add the pepper, salt, and sugar, stir.
-
Place the lid on the pressure cooker and lock it in place, setting the steam release knob to the Sealing position.
-
Press the Keep Warm/Cancel button to cancel the Sauté mode.
-
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.
-
When the cooking cycle ends, let the IP go into Natural Release phase by letting it sit undisturbed for 15 minutes.
-
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.
-
Stir the stew and give it a taste. Adjust salt if desired.
-
Using a potato masher, mash up most of the stew, but leave some of the chickpeas whole. This gives the stew wonderful texture.
-
Add the baby spinach to the stew and gently stir it in. It will wilt nicely.
-
Serve immediately.
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.
Resources to Make This Instant Pot Soup Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Amy Pla
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!
Jackie
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.
Vanessa
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.
Terre Harrison
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!
Andreid
Correction! Star rating works, but appears disconnected when clicking. Can’t know if it responded to clicks or not until comment has been sent.
Terri
Can this soup be made a day in advance? Will it thicken too much if I do make it a day early?
Sandy
Yes, you can make it in advance. It won’t thicken that much.
Leslie B Jackson
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!!
Lissy
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!
Adrienne
I added 7oz of elbow pasta and reduced the cook time to 5 minutes with instant release. It was delicious!
Tracy
This soup is delicious. One of my favorite instant pot recipes.
Sandy
Thank you! Great healthy meal! Happy New Year!
Jennifer
This was fantastic! Yum. Even my 5 year ate it. Thank you for sharing.
Sandy
That’s great, Jennifer! A nice healthy meal for you and the little one!
Alyssa
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.
Sandy
Thanks, Alyssa! I’m so glad you enjoy it!
Annie
Hi! What size of instant pot did you use? Looks so delicious!
Sandy
Hi Annie, I used the 6 qt size. You could use the 5 or 8 as well.
Kerry
I substituted kale since I don’t like cooked spinach, and it added an excellent crunch. It is a delicious soup and so healthy!
Sandy
Using Kale is a great idea! I’m so happy you liked this! Thank you for your review!
Jessica K.
Delicious soup. It’s sooo easy and flavorful. I followed the he recipe as is, no changes or substitutions needed.
Sandy
Hi Jessica! I’m so happy that you liked this soup! It’s a family favorite. Thank you for your review!
Ali
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!
Sandy
Hi Ali, that sounds really good! Thank you for your review!
Magda
My first Instapot recipe and it turned out amazing
I added sweet potato, carrot and red pepper.
Sandy
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!
Jennifer Porter
Awesome recipe! I added eggplant and sweet potato instead of all the chick-peas. It turned out great!
Sandy
Jennifer, those additions sound delicious. Such a versatile recipe!
Sarah
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.
Sandy
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!
Leran
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!
Sandy
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!
ellen
Easy to follow instructions. This recipe is so good, I really like it! Thank you.
Sandy
Thank you!