Moroccan Chickpea Soup

Easy dump-and-start recipe for Moroccan Chickpea Soup, a hearty, healthy, and flavorful 30-minute meal. Creamy Chickpeas are cooked with fire-roasted tomatoes and warm spices like cumin, coriander, cinnamon, and paprika, which give this vegan and gluten-free soup its iconic bold and rich taste.

Jump to:

• Why You'll Love This Recipe
• Ingredients- Notes & Substitutions
• How to Make Moroccan Chickpea Soup
• Serving Suggestions
• How to Store & Freeze
• Try a Variation
• Recipe Tips & Notes
• Frequently Asked Questions
• Popular Chickpea Recipes On The Blog
• 📖 Recipe

This is a very simple recipe in which I simply add the ingredients to the Instant Pot and turn it on. It's one of the easiest hands-off recipes that my family enjoys!

Why You'll Love This Recipe

Here are a few reasons to love this soup:

• Balanced Meal: Packed with nutrients, this soup is a balanced meal as it includes protein, vegetables, carbs, and healthy fats. Chickpeas are also a great source of Iron, Vitamin A, and Potassium.
• Protein and Fiber Rich: The star ingredient in this soup, Chickpeas, is a great source of lean plant-based protein and fiber.
• Vegan & Gluten-Free: All ingredients used in this soup are naturally vegan and gluten-free. It's a great option for Meatless Mondays too.
• Dump & Start 30-Minute Recipe: It's perfect for weeknight cooking. No need to saute or simmer ingredients and dinner is ready in 30 minutes.
• Minimum Prep: A handful of common ingredients and you are all set to create magic in the kitchen.
• Meal-Prep-Friendly: Make a big batch and enjoy this comforting soup throughout the week.

You might also like: More Dump & Start Recipes from my Kitchen

Ingredients- Notes & Substitutions

It takes a handful of pantry ingredients and a few fresh aromatics to put this delicious soup on the table. Chances are, you already have most of them in your kitchen right now. Here's what you need:

• Chickpeas: The star of the dish. Use canned for convenience or soak dried chickpeas overnight and cook using this easy Instant Pot recipe.
• Olive oil: For sautéing. Can be substituted with any vegetable oil.
• Veggies: Celery, carrots, and baby spinach add a lovely crunch and nutrition. Feel free to add other veggies like sweet potato, butternut squash, zucchini, or baby kale.
• Tomatoes: Fire-roasted tomatoes add a subtle smokiness. Feel free to use plain diced tomatoes instead. Sun-dried tomatoes add a balanced sweet and tart taste. But, since my kids are a little fussy about those, I chop them up and they dissolve after pressure cooking. You can skip them if you like. I also add tomato paste which adds a subtle sweet taste and helps thicken the soup.
• Chili garlic Sauce: Not a traditional ingredient for a Moroccan-style dish, but I love the subtle spicy-garlicky kick it adds to the broth.
• Spices: Cinnamon, cumin, coriander, and paprika give this soup its iconic warm and bold flavors. Salt and pepper bring all the flavors together.
• Broth: I use low-sodium vegetable broth as it enhances the base flavors of the soup. Feel free to use chicken stock if that's what you have on hand. Water is a simpler substitute.
• Finishing Flavors: Freshly squeezed lemon juice brightens up the soup. A touch of honey or agave tie in all the flavors, it is optional though.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Moroccan Chickpea Soup

Here is a dump-and-start recipe for Moroccan Chickpea Soup in Instant Pot. That means, simply add all the ingredients to the pot, turn it on, and enjoy! Here's how I make it:

Step 1: Turn on the Instant Pot and add all the ingredients listed under 'Pressure cook'. Stir to mix everything.

Step 2: Close the lid and set Manual or Pressure Cook for 8 mins at high-pressure. Set the vent to sealing position. Once cooking is done, let the pressure release naturally for 5-10 minutes. After that manually release the remaining pressure. 

Step 3: Open the lid after the pin drops.  Using a potato masher, mash a few beans to thicken the soup a bit.  Add chopped spinach, juice of ½ a lemon, and a teaspoon of honey.  Stir and let it sit for 5 minutes. 

The spinach will wilt down and the soup will thicken a bit during these 5 mins.  Enjoy as-is, or with a slice of toasted baguette, or couscous. For a gluten-free alternative, you can serve it with cooked quinoa.

Serving Suggestions

Here's what to serve with Moroccan Garbanzo Bean Soup:

• Bread: I like to serve this hearty Chickpea Soup with toasted baguette. I cut the bread on an angle, and toast it in the oven, or a skillet, with a drizzle of olive oil. It's great for dunking in the soup. It soaks up the soup and tastes amazing.
• Couscous: Another great option is plain couscous, cooked in a flavorful broth, or, water seasoned with salt and olive oil. I follow the package directions and make it on the stove while the soup is cooking.
• Quinoa- Serve it with cooked quinoa for a gluten-free alternative.

How to Store & Freeze

Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 2 months.

To reheat, thaw it overnight in the refrigerator (if frozen). Simply microwave it for 1 minute or heat it on the stove in a saucepan.

If the soup looks too dry, add a few tablespoons of warm water to loosen it up.

Try a Variation

Turn it into a stew: This recipe can be used to make a Moroccan Chickpea Stew as well. Simply reduce the amount of stock or water to 1.5-2 cups, depending on how thick you like your stew. After pressure cooking, mash a few beans using a potato masher, which helps thicken the stew more.

Make it spicier: Add a tablespoon of Harissa and add a kick to this soup.

Chickpea Soup Italian: Substitute the spices in this soup with 2 teaspoons of an Italian seasoning blend and enjoy an Italian-style chickpea soup.

Recipe Tips & Notes

• This recipe has been tested in a 3qt and 6qt Instant Pot. It is very easy to double this recipe in a 6qt and 8qt. Simply double the ingredients, cooking time stays the same.
• This recipe uses canned chickpeas. If using dried chickpeas, soak them overnight, drain, and use in this recipe. Increase the pressure cook time to 45 mins at high pressure, followed by a natural pressure release for 15 mins.
• If making this recipe with unsoaked dried chickpeas, rinse and drain the chickpeas. Add to the pot as per instructions and pressure cook for 60 mins at high pressure, followed by a natural pressure release for 15 mins.
• You can customize this soup by adding veggies of your choice, like diced sweet potato, kale, etc.
• Serve this soup with a toasted sliced baguette. For a gluten-free option, this goes great with couscous or quinoa.
• To make Moroccan Chickpea stew using this recipe, simply reduce the amount of stock or water to 1.5-2 cups. After pressure cooking mash a few beans using a potato masher which helps thicken the stew more. Serve with a toasted baguette and enjoy a hearty stew!

Frequently Asked Questions

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