Moroccan Chickpea Soup in Instant Pot

Moroccan Chickpea Soup served with olive oil and toasted baguette

4.78 from 61 votes

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.

Prep Time5 mins

Cook Time8 mins

NPR5 mins

Total Time30 mins

Course: Main Course, Soup

Cuisine: Mediterranean, Moroccan, Northern African

Servings:

Calories: 239kcal

Author: Aneesha Gupta

Equipment

Instant Pot

Ingredients

Pressure Cook:

2 tablespoon olive oil
1 cup onion chopped (1 medium)
4-5 cloves garlic crushed (or ½ teaspoon garlic powder)
1 cup carrot chopped (2 carrots)
1 cup celery chopped (2 Ribs)
31 oz cooked chickpeas (2 cans, 15.5oz each) drained and rinsed
14.5 oz fire-roasted tomatoes (1 can)(or regular diced) or 4 medium size 'ripe' Roma tomatoes de-seeded & pureed coarsely
2 tablespoon tomato paste
1 tablespoon sun dried tomatoes optional, but recommended
½ teaspoon ground cinnamon (adjust to taste)
2 teaspoon ground cumin
2 teaspoon paprika
2 teaspoon ground coriander
1 tablespoon chili garlic sauce I use sambal olek, adjust to taste)
1 teaspoon salt
1 teaspoon crushed black pepper or ½ teaspoon ground pepper
3-4 cups vegetable broth or water depending on preferred consistency

After Pressure Cooking:

2 cups coarsely chopped baby spinach
Juice of ½ lemon.
1 teaspoon agave or honey optional

US Customary - Metric

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 ½ 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 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.

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