Turn on the Instant Pot. Add all the ingredients listed under 'Pressure cook', including vegetable stock. Give it a good stir. Close the lid and set Manual/Pressure Cook for 8 mins at high pressure. Set the vent to sealing position.
Once the cook time is done, let the pressure release naturally for 5 minutes. After that manually release pressure.
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 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 quinoa.
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 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 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 chickpeas. Add to the pot as per instructions and pressure cook 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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.