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Instant Pot Moroccan Chickpea Stew in a pink patterned bowl

Instant Pot Moroccan Chickpea Stew

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!

Course Soup, Vegetarian
Cuisine Moroccan
Keyword pressure cooker moroccan chickpea soup recipe
Prep Time 10 minutes
Cook Time 22 minutes
Natural Release 15 minutes
Total Time 47 minutes
Servings 8 Servings
Calories 269 kcal
Author Sandy Clifton

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

  1. Gather together and prep all of the ingredients you will need. This makes the process much easier.

  2. 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.

  3. Add the garlic and cooking for 30 seconds or so, stirring frequently, being careful not to let it burn.

  4. Add in the cinnamon, cumin, paprika, and cayenne pepper. Stir and cook for about 30 seconds, stirring constantly.

  5. Stir in the can of diced tomatoes, juice and all.

  6. Add the carrots, chickpeas and broth. Stir.

  7. Add the pepper, salt, and sugar, stir.
  8. Place the lid on the pressure cooker and lock it in place, setting the steam release knob to the Sealing position.
  9. Press the Keep Warm/Cancel button to cancel the Sauté mode.

  10. 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.

  11. When the cooking cycle ends, let the pot sit undisturbed for 15 minutes (15 minutes Natural Release).

  12. 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.

  13. Stir the stew and give it a taste. Adjust salt if desired.

  14. Using a potato masher, mash up some of the stew, but leave some of the chickpeas whole. This gives the stew a nice texture.

  15. 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.

  16. Serve immediately.

Recipe Notes

If you want to add some meat, adding a couple of small chicken thighs is very delicious!

Total cook time includes bringing pot to pressure and the natural release. Those times are approximate. Cook time under pressure is 5 minutes.