moroccan chickpea soup

Easy Instant Pot recipe for hearty and healthy Moroccan Chickpea Soup with creamy chickpeas cooked with fire-roasted tomatoes and warm spices. Enjoy this vegan &amp; gluten-free soup in 30 minutes!

Moroccan Chickpea Soup

olive oil

onion (chopped (1 medium))

garlic (crushed (or ½ tsp garlic powder))

carrot (chopped (2 carrots))

celery (chopped (2 Ribs))

chickpeas

tomatoes

tomato paste

sun dried tomatoes (optional, but recommended)

cinnamon ((reduce to ¼ for milder taste))

cumin

paprika ((sweet not smoked))

coriander

chili garlic sauce

salt

black pepper (or ½ teaspoon ground pepper)

vegetable broth

baby spinach

½ lemon

honey (optional)

Turn on the Instant Pot. Add all the ingredients listed under &#39;Pressure cook&#39;, 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. 

https://www.youtube.com/watch?v=AzUEe1K87ug

Moroccan Chickpea Soup in Instant Pot!
Recipe: https://spicecravings.com/moroccan-chickpea-soup-stew-instant-pot

Enjoy this dump & start recipe for Moroccan style Chickpea Soup, that's hearty, healthy and full of flavor. Creamy Chickpeas are 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.

Detailed Instructions and printable recipe: https://spicecravings.com/moroccan-chickpea-soup-stew-instant-pot

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Thanks for watching!

Moroccan Chickpea Soup in Instant Pot

Moroccan Chickpea Soup is a flavorful 30-minute meal combining chickpeas, vegetables, and warm spices in a hearty tomato-based broth.

I love Moroccan flavours and finding an easy delicious vegetarian meal that is hearty and so tasty was wonderful. Definitely going into rotation! I added sweet potatoes and skipped the spinach because I didn't have any. Served over couscous with some golden raisins and ate every bit of it!

Oh this is sooo good. I sautéed the onion, celery, and carrot first. I also added a diced sweet potato and about a cup of frozen peas I had laying around. I think this recipe would really be good with just about any veggies! Perfect for a last minute meal. I also added about half a tablespoon of harissa seasoning (not the paste). I like my food spicy, so when it was all said and done I put some Sriracha on my bowl. I served it over brown rice. The flavors in this recipe just blend so well. I could eat this once a week or make ahead to keep in the freezer!

This recipe looks amazing.   How would I adapt this for a crockpot?  I don’t have an Instant Pot.  

I love seeing your recipes, but would love to see in the notes section for how to adapt for a slow-cooker / crockpot. 

Thank you.

This is just absolutely delicious! I’ve been making it in big batches and freezing into single servings for days when I’m too tired or busy to cook lunch.  Even after being frozen, the flavor is out of this world and I love having something so healthy to grab. Thank you!

Such a perfect recipe!! The flavors are just right!! There were a few ingredients I didn’t have and omitted, and a few I substituted. I didn’t have carrots, celery, spinach, or chili garlic sauce. I added half of a huge sweet potato thinly cut, some red pepper,and a small amount of green peppers. I did not add honey or lemon at the end. The sweet potato gave just enough sweetness. I did soak my chickpeas overnight and I cooked them with salt, pepper, garlic powder, and onion powder in the instant pot for 5 minutes with ten minute release before I made this recipe. Thank you! It was great!

This is a super recipe. You know it's good when your guests ask for the recipe :) I sauted the onion/celery/carrot for a few mins in the Instant Pot before adding the garlic, and did add one large sweet potato (next time might add 2).  Then followed the recipe and chucked everything else in the pot.  I didn't have plain paprika so had to use sweet smoked. Definitely needed some sweetness at the end to balance that paprika &amp; a small slug of maple syrup (instead of honey) worked great. Used 1 litre of water/stock to make it a summer soup and would probably use a bit more liquid if making it again in summer time as the soup/broth is delicious.  Thank you for the recipe!!

Our whole family loved this however I had to change a few things out of necessity (I found this recipe right at dinner time and had done no planning). I’m writing a review to help others if they get caught in my ingredient dilemma AND also for me to reference again in the future when I undoubtedly make this again. I used half a yellow and half a red onion and sweet potatoes along with the garlic, carrots, celery and onions. I didn’t use the optional sambol chili paste, the sun dried tomatoes or the honey. I sautéed the veggies, crushed garlic and aromatics for a couple of minutes before adding everything else. I thought I had garbanzo beans in my pantry and was so sad to find out I only had great northern ????????‍♀️! This was my dilemma, but I used them anyway and it was still actually really very good. Obviously will use garbanzo next time but we were totally happy with the great northern. The cinnamon, coriander, paprika, cumin and lemon (at the end) give this soup amazing flavor! That and sautéing a little first, I believe anyway. Thanks again! In the fall recipe rotation from now on!

Fabulous recipe. I made it per the directions and it was very flavorful with just the right amount of spice and heat. This will be a "keeper" for me, already looking forward to leftovers!

Just made this, very tasty!  I did saute the aromatics before pressure cooking.  This recipe has a really nice balance of the earthiness of chickpeas, acid from the lemon, and sweet from the honey.  Thank you very much for this recipe, it's a keeper!

I also wish I could give this 10 stars! I added some chicken breast to make it fuller and it was great! It was so easy to make amd my kids loved it!

An easy and comforting soup with warming Moroccan flavours

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Moroccan Chickpea Soup

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