Moroccan Chickpea Soup served with olive oil and toasted baguette
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4.74 from 15 votes

Moroccan Chickpea Soup in Instant Pot

Enjoy this Dump & Start recipe for Moroccan Chickpea Soup, a hearty and healthy dish that is full of flavor. Creamy Chickpeas cooked with fire-roasted tomatoes and earthy spices like cumin, coriander, cinnamon and paprika, which give this soup it's iconic bold and rich taste.
Prep Time5 mins
Cook Time8 mins
NPR5 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Mediterranean, Moroccan, Northern African
Keyword: Chickpeas, glutenfree recipes, instant pot soups, Vegan, vegetarian
Servings: 6
Calories: 239kcal
Author: Aneesha @ Spice Cravings

Ingredients

Pressure Cook:

After Pressure Cooking:

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

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

  • This recipe has been tested in a 3 qt and 6 qt Instant Pot.
  • 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.
  • 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