Moroccan Chickpea Soup in Instant Pot

January 12, 2019 (Updated: January 27, 2020) By Aneesha |

This post may contain affiliate links. Please see disclosures.

Enjoy this Dump & Start recipe for Moroccan Chickpea Soup, that’s hearty, healthy and full of flavor. Creamy Chickpeas cooked with fire-roasted tomatoes and earthy spices like cumin, coriander, cinnamon and paprika, which give this vegan and gluten-free soup it’s iconic bold and rich taste.

Moroccan Chickpea Soup served with olive oil and toasted baguette

Easy Dump & Start Instant Pot Recipe

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

Other than chickpeas, tomatoes and spices, I also add sun-dried tomatoes which add a nice balance of sweet and tart to this recipe. I add some spinach towards the end to make this a balanced one-pot meal. Enjoy this easy dump-and-start Instant Pot recipe for this popular vegan and gluten-free soup.

More Dump & Start Recipes from my Kitchen

A bowl of chickpea soup with moroccan spices, made in an instant pot

Customize this Recipe

It’s very easy to customize this soup. Here are a few ideas:

Veggies: You could add a variety of vegetables like sweet potato, butternut squash in addition to carrots and celery.

Tomatoes: I use fire-roasted tomatoes in this recipe, but you can use regular diced, if that’s what you have on hand. I also add about a tablespoon of sun-dried tomatoes in this soup, which add a nice sweet and tart taste. But, since my kids are a little fussy about those, I chop it up and they literally dissolve after pressure cooking. You can skip them if you like.

Greens: Baby spinach can be substituted with baby kale or any other greens.

Serving suggestion: I like to serve this soup with toasted baguette or couscous. For a gluten-free alternative, you can serve it with quinoa.

How to Make Moroccan Chickpea Soup in an Instant Pot Pressure Cooker

Here is a dump-and-start recipe of Moroccan Chickpea Soup. That means, simply add in all the ingredients in 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’. Give it a stir. Turning on the saute mode is optional. I do it as it warms the ingredients while I am adding them. This reduces the pressure building time by a few minutes.

Step by step instructions on how to make Moroccan Chickpea Soup in an Instant Pot
Turn on the Instant Pot and add all the ingredients listed under ‘Pressure cook’. Give it a stir.

Step 2: Close the lid.  Press Manual/Pressure Cook for 8 mins. If using Instant Pot DUO, turn the vent to sealing position. Once cooking is done, let the pressure release naturally for 5-10 minutes.  After that manually release the pressure.  If using DUO, turn the pressure knob to ‘Venting’ position.  If using ULTRA, press down on the pressure valve.

Step by Step instructions on how to make Moroccan Chickpea stew or soup in an Instant Pot
Pressure Cook. Wait for 5 minutes of NPR, then release pressure manually (QR)

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 1/2 a lemon and a teaspoon of agave or 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 toasted baguette or couscous. For a gluten-free alternative, you can serve it with quinoa.

Step by step pictures showing how to make Moroccan chickpea soup in an Instant Pot
Using a potato masher, mash a few beans to thicken the soup. Add chopped spinach.
Step by step pictures showing how to cook Moroccan Soup in Instant Pot
Squeeze in lemon, agave (or honey), and serve warm. Yum!

Super Healthy, Vegan & Gluten-Free Recipe

Balanced Meal: This soup is full of nutrients and is a healthy balanced meal as it includes all the food groups.

Protein and Fiber Rich: The star ingredient in this soup, Chickpeas, are a great source of lean plant-based protein and fiber. Both these elements help one stay full longer, with fewer calories. It also slows down the carbohydrates break-down and sugar absorption in the body, which keeps the blood glucose levels from rising too fast. Chickpeas are also a great source of Iron, Vitamin A and Potassium.

Vegan & Gluten-Free: All ingredients used in this soup are naturally vegan and gluten-free, which makes this delicious soup a real crowd pleaser. It’s a great option for Meatless Mondays too.

What to Serve with Moroccan Chickpea Soup

I like to serve this hearty Chickpea Soup with toasted baguette. I cut the bread on an angle, toast it in the oven, or in a skillet, with a drizzle of olive oil. It’s great for dunking in the soup. It soaks up the soup and tastes amazing .

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.

A slice of toasted baguette soaking in Moroccan Chickpea Soup bowl

Making Moroccan Chickpea Soup with Dried Chickpeas/Garbanzo Beans

This recipe can be made with dried Chickpeas as well. In this recipe I have used about 4 cups of cooked chickpeas (2 cans). To match that quantity roughly, you can use 1.25 cups of dried chickpeas or garbanzo beans.

Soak the beans overnight in 4 cups water, or for 10 hours at least. Rinse them, drain and add to this recipe along with other ingredients.

Cook this soup on ‘Bean/Chili’ mode or ‘Pressure Cook’ mode for 40 minutes. Wait for 15 minutes of natural pressure release, then manually release the pressure. Follow the remaining instructions.

How to Make Moroccan Chickpea Stew Using this Recipe

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, that helps thicken the stew more. Serve with toasted baguette and enjoy a hearty stew!

A spoonful of Moroccan Spiced Chickpea Soup

Recipe Tips for Moroccan Chickpea Soup

  • 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. I wouldn’t recommend doubling this in a 3qt.
  • This recipe uses canned chickpeas. If using dried chickpeas, soak them overnight (or min 8 hrs), drain and use in this recipe. Increase the pressure cook time to 40 mins at high pressure, followed by a natural pressure release for 15 mins.
  • If making this recipe with unsoaked dried chickpeas, rinse and drain chickpeas. Add to the pot as per instructions and pressure cook 55 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 toasted sliced baguette. For a gluten-free option, this goes great with couscous or quinoa.

More Instant Pot Soups From my Kitchen

More Chickpea Recipe from my Kitchen

A bowl of moroccan chickpea soup served with olive oil

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Moroccan Chickpea Soup served with olive oil and toasted baguette

Moroccan Chickpea Soup in Instant Pot

Easy Dump & Start Instant Pot recipe for Moroccan Chickpea Soup, a hearty and flavorful dish. Creamy Chickpeas cooked with fire-roasted tomatoes and earthy spices like cumin, coriander, cinnamon and paprika, give this vegan and gluten-free soup it's iconic bold and rich taste.
4.73 from 36 votes
Print Pin Rate Recipe
Prep Time: 5 minutes
Cook Time: 8 minutes
NPR: 5 minutes
Total Time: 30 minutes
Servings: 6
Calories: 239kcal
Author: Aneesha Gupta

Ingredients

Pressure Cook:

After Pressure Cooking:

  • 2 cups coarsely chopped baby spinach
  • Juice of 1/2 lemon.
  • 1 tsp agave or honey optional

Equipment

Instructions

  • Turn Instant Pot ON.  Add all the ingredients listed under ‘Pressure cook’, including vegetable stock.  Give it a good stir.  Close lid.  Press Manual/Pressure Cook for 8 mins. If using Instant Pot DUO, turn vent to sealing.
  • Once cooking is done, let the pressure release naturally for 5-10 minutes.  After that manually release pressure.  If using DUO, turn the pressure knob to ‘Venting’ position.  If using ULTRA, press down on the pressure valve. 
  • Once the pin has dropped, open the lid.  Using a potato masher, mash a few beans to thicken the soup a bit.  Add chopped spinach, juice of 1/2 a lemon and a teaspoon of agave or 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 toasted baguette, or, couscous.  For a gluten-free alternative, you can serve it with quinoa. 

Video

Notes & Recipe Tips

Recipe Tips for Moroccan Chickpea Soup

  • 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. I wouldn’t recommend doubling this in a 3qt.
  • This recipe uses canned chickpeas. If using dried chickpeas, soak them overnight (or min 8 hrs), drain and use in this recipe. Increase the pressure cook time to 40 mins at high pressure, followed by a natural pressure release for 15 mins.
  • If making this recipe with unsoaked dried chickpeas, rinse and drain chickpeas. Add to the pot as per instructions and pressure cook 55 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 toasted sliced baguette. For a gluten-free option, this goes great with couscous or quinoa.
 
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 239kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 1593mg | Potassium: 546mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5605IU | Vitamin C: 11.2mg | Calcium: 120mg | Iron: 3.6mg
Course: Main Course, Soup
Cuisine: Mediterranean, Moroccan, Northern African
Keyword: instant pot moroccan chickpea soup, Instant POt vegan soups, moroccan chickpea soup
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

You Might Also Like

39 Comments

  • Reply
    The 26 Best Vegan Chickpea Recipes for a High-Protein Dinner | The Green Loot
    June 28, 2020 at 10:29 pm

    […] 7. Moroccan Chickpea Soup (Instant Pot) […]

  • Reply
    Savitri
    March 27, 2020 at 5:10 pm

    5 stars
    I made it this evening and we love it 😋😍.
    And we are lucky, we have leftovers for tomorrow lunch😏😋.

    Thank you Aneesha for this recipe!

    Greetings from The Netherlands.

    • Reply
      Aneesha
      March 27, 2020 at 8:40 pm

      Hi Savitri, so nice to hear that, THANK YOU! Take care!

  • Reply
    Glen
    February 17, 2020 at 8:48 pm

    5 stars
    Discovered this recipe this afternoon when I had a couple cans of chickpeas to use, and made it tonight- SO GOOD! For extra flavor I toasted whole cumin, coriander and black peppercorns and ground them before adding to the rest of the spice mixture. I’m a big sambal oelek fan so it was a thrill to see it listed 🙂 Served over cooked brown rice I already had on hand, it’s a really great recipe. Thank you!!

    • Reply
      Aneesha
      February 18, 2020 at 12:38 pm

      Hi Glen, thank you! I’m so glad you enjoyed it! And kudos for toasting spices, it really brings the dish to life! We’re big Sambal Oelek fans here too, if you search for that in the search bar, recipes that use that ingredient will pop up 🙂

  • Reply
    Sarah
    February 12, 2020 at 3:04 pm

    5 stars
    Loved it. First recipe I made in my new instant pot! I got the mini (which is big enough for me) so i was worried I wouldn’t find any recipes, but this all cooked fine with plenty of room!

    • Reply
      Aneesha
      February 13, 2020 at 2:04 pm

      Hi Sarah, that’s awesome, thank you! I’m glad you enjoyed it. I hope you try more recipes from the blog!

  • Reply
    Shelly Rigsby Stuthers
    December 20, 2019 at 8:55 pm

    5 stars
    Made this yummy soup tonight. It has a great blend of seasonings for a warm flavor. I used kale instead of spinach because I prefer kale in soups and it turned out great. The family loved it and we will be adding it our soups we make regularly.

    • Reply
      Aneesha
      December 21, 2019 at 4:28 pm

      Hi Shelly, thank you! I am super glad your family enjoyed it! Thanks for taking the time to write such a sweet review!

  • Reply
    Lori Ravenstorm
    December 20, 2019 at 8:27 am

    5 stars
    This was wonderful and hearty, and perfectly warming for a dark and cold December night. I did sautee the veg a bit and then add the spice after they were soft, before adding everything else in, and I didn’t have any sundried tomatoes. I wouldn’t change anything else though (except maybe adding sweet potato of squash, as suggested in the notes) – and especially do not skip the lemon and the fresh spinach at the end which give it a beautiful brightness. Thanks for this simple but delicious recipe, Aneesha!

    • Reply
      Aneesha
      December 21, 2019 at 4:31 pm

      Hi Lori, you’re so right, this soup hits the spot in this gloomy weather. I make it 2-3 times a month now 🙂 Thanks for taking the time to write such a wonderful review!

  • Reply
    Teresa Cajigas
    December 3, 2019 at 9:46 am

    5 stars
    I’m making this tonight. I’ve no doubt it will turn out well. Aneesha’s recipes are always accurate in terms of measurements and cooking times. I even went out and bought the chili garlic sauce in preparation.

    • Reply
      Aneesha
      December 3, 2019 at 1:44 pm

      Hi Teresa, thank you so much, you just made my day! I hope you love this soup, it’s been a reader’s favorite for a while 🙂

      • Reply
        Teresa Cajigas
        December 5, 2019 at 9:58 am

        5 stars
        So I made this and it is really satisfying. I didn’t have sundried tomatoes and I used water instead of vegetable broth— I don’t think it hurt the flavor. I made enough to eat for lunch all week and to be honest, I think the flavor improves every day. On a personal note, I added sweet potato and some yellow basmati rice to thicken it, and next time I will add just a pinch of cinnamon. Pefect amount of heat from the chili sauce too. Will explore your site for more meatless dishes. #weightloss #hearthealthy #vegetarian
        Thanks again.

        • Reply
          Aneesha
          December 5, 2019 at 1:59 pm

          Hi Teresa, I’m so glad you enjoyed this soup and made it your own! I agree 100% that it tastes better as it sits longer 🙂 Thanks for sharing your experience! Hope you enjoy other recipes too!

  • Reply
    Jeff
    November 10, 2019 at 4:53 pm

    5 stars
    Delicious, and +10 for a dump and serve recipe. My 10 year old went back for thirds!
    And low calorie enough for a dinner on the 5:2 diet.

    • Reply
      Aneesha
      November 10, 2019 at 9:35 pm

      Hi Jeff, that’s the best compliment! Thank you, I am so glad your family enjoyed it. We make this a lot in our home. Thanks again for such a sweet comment!

  • Reply
    Val
    November 1, 2019 at 10:10 pm

    5 stars
    Amazingly tantalizing to the tastebuds and warms the Soul😊. So easy, delicious and can easily be tweaked to your taste… Made it, Love it! Been taking it for my Nightshift meal several shifts now, and need to make another batch tomorrow… Thanks for introducing me to Sweet Potatoes in a Savory recipe… Not a fan of Sweet tasting veggies, so always evaded Sweet Potatoes🥴

    • Reply
      Aneesha
      November 2, 2019 at 9:51 am

      Hi Val, thank you so much for your kind words. I am glad you enjoyed it. I’m the same about sweet potato and prefer savory preparations. I’m working on another one like that, keep an eye on the blog in the next few weeks 🙂

  • Reply
    Monica
    July 16, 2019 at 6:43 pm

    5 stars
    Aneeshasg, Thank you so much for this gluten-free, egg-free, vegan recipe! It is soooooooooo delicious! I made it without the celery (added extra carrot) and the chili garlic sauce, reduced the cinnamon by half and added sweet potato. I will definitely double the recipe next time, which I’m sure will be in the near future! 🙂

    • Reply
      Aneesha
      July 17, 2019 at 6:24 pm

      Hi Monica, Thank you so much for this lovely comment! I am super glad that you enjoyed it and made it your own. I’m going to add sweet potato the next time I make it! Thanks again for stopping by and making my day!

      • Reply
        Monica
        September 2, 2019 at 2:34 pm

        Hi Aneeshasg, As it turns out, I have a sensitivity to coriander. Can you recommend another spice to use instead?

        • Reply
          Aneesha
          September 2, 2019 at 5:25 pm

          Hi Monica, There isn’t any clear substitute for coriander, but its’a floral herb so if you add 1 tsp oregano instead, it will add a floral tone to this dish. Hope you enjoy this soup!

  • Reply
    Tara Hammer
    July 11, 2019 at 7:11 pm

    5 stars
    I took my first bite of this and just rolled my eyes in pleasure. Just loved it, and can’t wait till tomorrow night to have it again. And as an extra bonus, it’s Dump and Start. I left out only the chile garlic sauce because I did not have it. I added a small sweet potato, cubed, and 1/2 cup brown lentils. It came out fantastic. The Harissa made it too spicy for my taste, so I will not add it anymore. Anyway, I thank you so much for this easy, amazing recipe. I’m anxious now to try all your recipes.

    • Reply
      Aneesha
      July 12, 2019 at 9:47 am

      Hi Tara, thank you for such a sweet comment. I am so glad you enjoyed this soup. I love your customizations and totally adding sweet potato next time 🙂 Do try other recipes, I hope you love them too. Thanks for stopping by and making my day!

  • Reply
    Sal
    May 18, 2019 at 7:11 am

    5 stars
    Good flavors! We could have finished the whole pot in one sitting. It was just a little sweet, I needed to add a bit more salt. Definitely will be making again.

    • Reply
      Aneesha
      May 18, 2019 at 12:18 pm

      Hi Sal,

      Thank you for sharing that! I am so glad you enjoyed it! You can also cut down on the cinnamon to reduce the sweetness. Thanks again for trying this recipe and sharing your lovely feedback!

  • Reply
    Amy
    April 28, 2019 at 1:38 pm

    Hi, Aneesha! This recipe sounds fantastic and I plan to make it tonight- I just wanted to point out that you imply that eating this stew with couscous instead of a baguette will make it gluten-free, and that is VERY incorrect! Couscous is made of wheat! I just don’t want anyone who needs a gluten free option to get sick because they don’t know that about couscous.
    https://www.verywellfit.com/is-couscous-gluten-free-562374

    • Reply
      Aneesha | Spice Cravings
      April 29, 2019 at 10:33 am

      Hi Amy, Thank you so much for pointing that out. Instead of writing quinoa for a gluten-free alternative, I accidentally typed couscous. I didn’t even catch it while proofreading. I am so glad you brought it to my attention. I have updated the recipe. I hope you enjoy this soup.And thanks again!

      • Reply
        Amy
        May 2, 2019 at 9:16 am

        I did very much enjoy the soup! And I served it with quinoa , which does go very well with it 🙂

        • Reply
          Aneesha | Spice Cravings
          May 3, 2019 at 10:58 pm

          Hi Amy, that is so awesome! I am glad you enjoyed it! Thanks so much for sharing that! I hope you try other recipes too.

  • Reply
    Suzana Vukic
    April 25, 2019 at 10:56 am

    Is it possible to double the recipe?

    • Reply
      Aneesha | Spice Cravings
      April 25, 2019 at 12:47 pm

      Hi Suzana, absolutely. You can easily double the recipe, cook time remains the same! Enjoy!

  • Reply
    Jeanne Miller
    April 7, 2019 at 6:41 pm

    This was amazing! I used the sauté function to sauté beef stew meat then pressure cooked the beef with all the ingredients except the veggies for 20 mins then added veggies and pressure cooked for the suggested 8 mins. I think the honey might be the secret ingredient it’s to die for! May try this again with apricots next time! Thank you!

    • Reply
      Aneesha | Spice Cravings
      April 8, 2019 at 6:55 pm

      Hi Jeanne, I am so glad you enjoyed this recipe! I love how you customized it to your taste. I can imagine that apricots will taste great in this recipe. I’d love to hear how that turns out. Thank you for sharing your experience!

  • Reply
    guru
    February 25, 2019 at 2:03 pm

    this is our goto lunch, made it 4 – 5 times

    • Reply
      aneeshasg
      February 25, 2019 at 4:33 pm

      Hi Guru, that is so great to hear. I am glad that you enjoy this soup so much, it’s a favorite in my home too:) Thanks for sharing that with me. I appreciate that!

  • Reply
    Kelly
    January 17, 2019 at 12:54 pm

    Just made this and it was delicious! the spices are addictive.

    • Reply
      aneeshasg
      January 17, 2019 at 1:33 pm

      Hi Kelly, that’s awesome! I’m so glad you enjoyed this soup. It’s our new favorite soup to make. You are absolutely right about the spices- makes you want to get more! If you haven’t already, please give a star rating to the recipe, it helps other readers. Thanks much for sharing your experience!

    Leave a Reply