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.
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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.
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
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