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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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Hello! What a fantastic dish! Thanks for sharing. I soaked 1 cup of dry chickpeas overnight, then followed your recipe to the tee and it worked fine; the chickpeas were soft and turned out great.
Made this last night. SUPER GOOD! I love how easy it was too. I made it on the stove top, but that was the only change I made. Delicious!
Correction! Star rating works, but appears disconnected when clicking. Can’t know if it responded to clicks or not until comment has been sent.
Can this soup be made a day in advance? Will it thicken too much if I do make it a day early?
Yes, you can make it in advance. It won’t thicken that much.
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!!
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!
I added 7oz of elbow pasta and reduced the cook time to 5 minutes with instant release. It was delicious!
This soup is delicious. One of my favorite instant pot recipes.
Thank you! Great healthy meal! Happy New Year!
I am super excited to try this. Just got my 6 quart instant pot. I’d like to use one can of chickpeas and the rest veggies. What veggies do you suggest? The only veggies I don’t like are mushrooms and black olives. I saw somebody else suggested sweet potatoes and eggplant.
I have a 3 quart instant pot that I’m going to sell because there just aren’t enough accessories and anyway the 6 quart size is better for my family… But every time I cooked veggies, they turned into mush. So I’m wondering how do I add veggies to this dish and keep them… not raw, but not mush?
I’m thinking cauliflower, eggplant, maybe a little broccoli.
Cauliflower, zucchini, sweet potato, etc. would be good. You would need to cut down the cook time and make the veggie chunks a little larger than normal so they cook slower.
This was fantastic! Yum. Even my 5 year ate it. Thank you for sharing.
That’s great, Jennifer! A nice healthy meal for you and the little one!