Moroccan Chickpea Soup | Instant Pot Recipe

Moroccan Chickpea Soup

I love making soup in my Instant Pot, and I am actually a chickpea soup lover. This Vegan Moroccan Chickpea Soup is no exception. It’s a hearty vegan dish, full of flavor and plant protein.

Moroccan Chickpea Soup

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What Can I Do With Chickpeas?

While the obvious thing to make with chickpeas would be something like hummus or roasted chickpeas, you’l be delighted with how delicious this chickpea soup recipe is.

What Makes This Chickpea Soup Recipe So Good?

  • Fast– Use your Instant Pot to make it.
  • Vegan– No meat or animal byproducts.
  • Customizable– See some of my recommended substitutions below.
  • Packed with Flavor– loaded with the most delicious spices.

Moroccan food is known for its rich flavors and seasonings like paprika and cinnamon, and this Moroccan Chickpea Soup embodies all of those and more and it’s perfect for any time of year. I like to eat soups year round, not just in cool weather because they leave me feeling full and satisfied.

This recipe is also dump and cook, which is my favorite cooking style. Dump all the ingredients into your Instant Pot, let it cook under pressure for 10 minutes, and it’s done! Easy dinner!

What Is the Difference Between Chickpeas and Garbonzo Beans?

Nothing. I know they sound absolutely nothing alike. But, chickpeas and garbanzo beans are the same beans. For that reason, this is both a Moroccan Chickpea Soup and a Moroccan Garbonzo Bean Soup.

Close up of a bowl of Chickpea soup.

Because this soup uses chickpeas as the base ingredient, it carries a heavy protein punch. That’s a hard balance to find in vegan food, so this is a great dinner option that all comes in a single bowl.

Tips and Tricks For This Moroccan Chickpea Stew

  1. Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
  2. Add 2 tablespoons preserved chopped lemons after cooking
  3. Add a dab of Harissa just before serving
  4. Add rotisserie chicken after cooking
  5. Add dried, chopped apricots before cooking for a sweeter flavor.

I mean let’s be honest, there are probably a hundred different ways to make a good Moroccan Chickpea soup. You could say I should have added Harissa, or preserved lemons or a host of other ingredients.

But what I tried to do is to create a chickpea soup with North African flavors, one that was easy and tasty, and might well be a good starting point for you to customize this soup as you like. I’d suggest you try it once as written and then improvise.

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Moroccan Chickpea Soup

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Moroccan Chickpea Soup

Instant Pot Moroccan Chickpea Soup

Instant Pot Moroccan Chickpea Soup is a hearty, vegan recipe that’s simple to make, and is hearty and delicious. The recipe suggests variations to this Moroccan Soup to customize to your tastes. 

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Course: Main Courses, Soups

Cuisine: African, Moroccan

Keyword: Chickpea soup, Moroccan chickpea soup, Morocccan Soup, vegan soup

Servings: 4

Calories: 113kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 cup (160 g) onions, chopped
  • 1 cup (101 g) chopped celery
  • 1/2 cup (64 g) chopped carrots
  • 2 tablespoons (2 tablespoons) Garlic
  • 1 15.5 oz (1 ) Canned Chickpeas, undrained
  • 1 (1 ) Canned Fire Roasted Tomatoes
  • 3 cups (750 g) Water
  • 3 tablespoons (3 tablespoons) Tomato Paste
  • 1 tablespoon (1 tablespoon) Ground Cumin
  • 1 teaspoon (1 teaspoon) Kosher Salt
  • 1 teaspoon (1 teaspoon) Ground Black Pepper
  • 1 teaspoon (1 teaspoon) Smoked Paprika
  • 1/2 teaspoon (1/2 teaspoon) Ground Cinnamon
  • 1/8 teaspoon (1/8 teaspoon) Ground Cloves, optional
  • 1 bunch (1 bunch) Swiss chard, sliced into ribbons, about 4-6 cups

Instructions

  • Put all the ingredients into an Instant Pot in the order listed and cook under pressure for 10 minutes. 

  • Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.  

  • Stir well, add additional water if desired, and serve. 

  1. Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
  2. Add 2 tablespoons preserved chopped lemons after cooking
  3. Add a dab of Harissa just before serving
  4. Add rotisserie chicken after cooking
  5. Add dried, chopped apricots before cooking for a sweeter flavor.

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Nutrition

Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Fiber: 3g | Sugar: 5g

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Originally Published July 23, 2018

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