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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
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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Instant Pot Moroccan Chickpea Stew
Ingredients
- ¼ cup Olive Oil
- 1 Yellow Onion, cut in 1-inch dice
- 7 Cloves Garlic, pressed
- 1 teaspoon Cinnamon
- 1 ½ teaspoons Cumin Powder
- 2 teaspoons Sweet Paprika
- ⅛ teaspoon Cayenne Pepper, or to taste
- 1 (14.5 oz) Can Diced Tomatoes
- 1 cup Chopped Carrots
- 3 (14.5 oz) Cans Chickpeas, (garbanzo beans) rinsed & drained
- 4 cups Vegetable or Chicken Broth, low sodium
- ½ teaspoon Kosher Salt, or more to taste
- ½ teaspoon Black Pepper
- 1 teaspoon Sugar
To Finish
- 7 oz Fresh Baby Spinach
Instructions
- Gather together and prep all of the ingredients you will need. This makes the process much easier.
- Press the Sauté button on the Instant Pot. When the display reads “Hot” add the olive oil. Then add the onions and cook until they turn translucent, stirring occasionally.
- Add the garlic and cooking for 30 seconds or so, stirring frequently, being careful not to let it burn.
- Add in the cinnamon, cumin, paprika, and cayenne pepper. Stir and cook for about 30 seconds, stirring constantly.
- 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 +/- button or dial to choose 5 minutes. High pressure. The pot will take 10 minutes or so to come to pressure.
- When the cooking cycle ends, let the pot sit undisturbed for 15 minutes (15 minutes Natural Release).
- 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 some of the stew, but leave some of the chickpeas whole. This gives the stew a nice texture.
- Add the baby spinach to the stew and gently stir it in and let the stew sit a few minutes for the spinach to soften.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make This Instant Pot Soup Recipe and More
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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.
Thanks, Alyssa! I’m so glad you enjoy it!
Hi! What size of instant pot did you use? Looks so delicious!
Hi Annie, I used the 6 qt size. You could use the 5 or 8 as well.
I substituted kale since I don’t like cooked spinach, and it added an excellent crunch. It is a delicious soup and so healthy!
Using Kale is a great idea! I’m so happy you liked this! 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!
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!
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!
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!
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!
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!
Easy to follow instructions. This recipe is so good, I really like it! Thank you.
Thank you!