Instant Pot Moroccan Chickpea Soup
In the hustle and bustle of modern life, we often find ourselves craving a comforting, flavorful meal that doesn’t demand hours in the kitchen. Enter our Instant Pot Moroccan Chickpea Soup—a culinary symphony of Moroccan spices and hearty ingredients, expertly curated to bring you a bowl of warmth and satisfaction in just 25 minutes.
The beauty of Instant Pot meals lies in their simplicity, and this recipe is no exception. With a mere 5 minutes of prep and 20 minutes of cooking time (including the Instant Pot preheat and release), you’ll be treated to a wholesome, aromatic soup that transports you to the vibrant streets of Morocco.
This one-pot wonder is packed with diced vegetables, low-sodium chickpeas, and a blend of spices that includes cinnamon, cumin, paprika, and coriander, creating a harmonious fusion of flavors. The Instant Pot takes care of the rest, effortlessly infusing the ingredients to perfection.
As the aroma fills your kitchen, you’ll appreciate the convenience of this Instant Pot creation. No need for extensive prep or constant monitoring—simply set it and forget it. After just a brief wait, you’ll lift the lid to a steaming pot of goodness, ready to be enjoyed.
So, if you’re yearning for a delectable soup that marries ease with elegance, our Instant Pot Moroccan Chickpea Soup is the answer. With every spoonful, savor the rich flavors, the tender chickpeas, and the subtle heat from the garlic chili sauce, all coming together in a bowl of comfort that’s as effortless to make as it is delightful to savor.
Prep Time: 5 minutes Cook Time: 20 minutes Yield: 5 servings
Ingredients:
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 3 medium carrots, diced
- 4 ribs celery, diced
- 2 15 oz. cans low sodium chickpeas, rinsed and drained
- 1 10 oz. can tomatoes with green chilies
- 2 tbsp. tomato paste
- 1 tsp. ground cinnamon
- 1 tbsp. ground cumin
- 1 tbsp. paprika
- 2 tsp. ground coriander
- 1 tbsp. garlic chili sauce
- 1 tsp. ground black pepper
- 4-5 cups low sodium vegetable broth
- 2 cups baby spinach
- Juice of 1/2 lemon
Directions:
- Turn on the instant pot.
- Add all ingredients, except spinach and juice of 1/2 lemon. Stir to combine.
- Close the lid and set Manual/Pressure Cook for 8 minutes at high pressure. Make sure the vent is set to the sealing position.
- When the cook time is up, manually release pressure.
- After the pin drops, proceed to open the lid. If you prefer a thicker soup take an immersion blender or potato masher to mash up some of the beans.
- Add spinach and lemon juice. Stir and let sit for 5 minutes as spinach wilts down.
- Enjoy!
Tips and Tricks:
- If you’re sensitive to spice, consider reducing the amount of garlic chili sauce or adjusting other spices to suit your taste preferences.
- If you prefer a chunkier soup, you can mash only a portion of the beans or skip this step altogether. If you like a smoother consistency, use an immersion blender for a quick blend.
Nutrition Facts:
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