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    Home » Instant Pot

    Moroccan-Style Instant Pot Chickpea Stew

    Published July 28, 2020. Last modified July 28, 2020 By Gary White

    564 shares
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    This Moroccan-style Instant Pot chickpea stew has an irresistible spice blend that is bold and savory. It's also a plant-based stew with a slightly sweet and mildly spicy flavor. 

    Instant Pot chickpea stew in brown bowl.

    For the past few years, we've eaten meatless meals several times a week. We've even done seasons of eating totally plant-based, but usually only a month at a time. One thing that eating this way has forced us to do is get creative with options so that we're not eating the same things repeatedly. In the search for creative new meal ideas, I discovered the spice blend that gives Moroccan cuisine its unique character - so I combined it with a pot full of veggies to create this amazing stew! It's so incredibly easy - the hardest part is cutting up some vegetables.

    Why This Recipe Works

    1. The spice blend creates a savory and bold warmth that is balanced perfectly by the hint of sweetness from the maple syrup.
    2. With a cook time of under 30 minutes, this recipe is quick and easy, especially if you take the time to prep the veggies earlier in the day.
    3. This soup is a hearty and filling meal that's both plant-based and gluten-free. 

    How to Make Instant Pot Chickpea Stew

    Sautéed onions in Instant Pot.

    Using sauté setting - Add oil, onions, ½ teaspoon of salt, and ½ teaspoon of black pepper to pot. Cook for at least 5 minutes (10 minutes is better for slightly caramelized onions), stirring frequently.

    Sautéed onions topped with minced garlic and grated ginger.

    Add garlic and continue cooking and mixing for about 1 more minute.

    Diced celery carrots and fennel added to pot.

    Add celery, carrots, fennel...

    Spice blend added on top of aromatics.

    ...and all the spices (cumin, turmeric, coriander, cinnamon, and red pepper flakes)...

    Sautéing vegetables and spices together.

    ...and give it all a really good mix. The goal here is to try and coat each vegetable with spice.

    Chickpeas and broth added to pot.

    Finally, add remaining ingredients (broth, lemon juice, maple syrup, sweet potatoes, and chickpeas) and mix one last time. Lock the lid and cook for 5 minutes at high pressure. Once cook time is complete, quick-release pressure.

    And This Is the AMAZING Result...

    Instant Pot chickpea stew in brown bowl.

    Expert Tips

    1. We all love the convenience that comes from pressure cooking, but taking a few minutes to caramelize the onions will bring out their natural sweetness and elevate the stew's flavor.
    2. Dried spices spend a lot of time in jars. Taking a minute to toast the spices brings their flavor back to life. 

    FAQs

    Can I just dump all the ingredients and start cooking? Yes, however you will not get the same flavor as going through the first few steps.

    Can I use dried chickpeas? I have made this with 1 pound of dried chickpeas with a few adjustments. You definitely need to soak the chickpeas beforehand. Call me crazy, but I soak them for a full 24 hours - they are a stubborn bean. I soak them for so long so that they will cook more quickly with the other ingredients. 1 pound of chickpeas is roughly equivalent to 4 cans, so you will also want to double all the other ingredients (other than the broth - use just enough broth to make sure everything is submerged) to make a double batch in an 8qt. cooker. Cook for 5 minutes at high pressure with 25 minutes of natural release.

    Can I make a double batch? If using an 8qt. Instant Pot, absolutely! However, in a 6qt. it would be a bit too full.

    More Vegetarian Instant Pot Soups

    • Spicy Sweet Potato and Peanut Stew
    • Tomato Basil Soup
    • Lentil Soup with Curry and Potatoes
    • Vegan Potato Soup
    • Butternut Squash Soup

    ★ Did you make this recipe? Please give it a star rating below! ★

    Instant Pot chickpea stew in brown bowl.

    Moroccan-Style Instant Pot Chickpea Stew

    This stew has an irresistible spice blend that is bold and savory. This plant-based stew is also slightly sweet and mildly spicy.
    4.75 from 4 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Vegan
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 8
    Calories: 209kcal
    Author: Gary White

    Ingredients

    • 2 Tbsp. olive oil
    • 1 cup yellow onions diced
    • 2 ½ tsp. sea salt divided
    • ½ tsp. black pepper
    • 1 Tbsp. garlic minced
    • ½ cup celery diced
    • 1 cup carrots diced
    • 1 cup fennel large diced
    • 1 tsp. ground cumin
    • ½ tsp. ground turmeric
    • ¼ tsp. ground coriander
    • ¼ tsp. ground cinnamon
    • ¼ tsp. red pepper flakes
    • 6 cups vegetable broth
    • 1 Tbsp. lemon juice
    • ¼ cup maple syrup
    • 2 cups sweet potatoes peeled, large diced
    • 30 oz. canned chickpeas drained, rinsed

    Instructions

    • Using sauté setting - Add oil, onions, ½ teaspoon of salt, and ½ teaspoon of black pepper to pot. Cook for at least 5 minutes (10 minutes is better for slightly caramelized onions), stirring frequently.
    • Add garlic and continue cooking and mixing for about 1 more minute.
    • Add celery, carrots, fennel, all the spices (cumin, turmeric, coriander, cinnamon, and red pepper flakes), and give it all a really good mix. The goal here is to try and coat each vegetable with spice and allow the spices to toast slightly to wake them up.
    • Finally, add remaining ingredients (broth, lemon juice, maple syrup, sweet potatoes, chickpeas, and the remaining salt) and mix one last time. Lock the lid and cook for 5 minutes at high pressure. Once cook time is complete, quick-release pressure.

    Notes

    Expert Tips

    1. We all love the convenience that comes from pressure cooking, but taking a few minutes to caramelize the onions will bring out their natural sweetness and elevate the stew's flavor.
    2. Dried spices spend a lot of time in jars. Taking a minute to toast the spices brings their flavor back to life. 

    FAQs

    Can I just dump all the ingredients and start cooking? Yes, however you will not get the same flavor as going through the first few steps.
    Can I use dried chickpeas? I have made this with 1 pound of dried chickpeas with a few adjustments. You definitely need to soak the chickpeas beforehand. Call me crazy, but I soak them for a full 24 hours - they are a stubborn bean. I soak them for so long so that they will cook more quickly with the other ingredients. 1 pound of chickpeas is roughly equivalent to 4 cans, so you will also want to double all the other ingredients (other than the broth - use just enough broth to make sure everything is submerged) to make a double batch in an 8qt. cooker. Cook for 5 minutes at high pressure with 25 minutes of natural release.
    Can I make a double batch? If using an 8qt. Instant Pot, absolutely! However, in a 6qt. it would be a bit too full.

    Nutrition

    Calories: 209kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 939mg | Potassium: 463mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7511IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

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    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Annemarie

      February 05, 2022 at 11:54 am

      4 stars
      Perfect winter stew

      Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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    564 shares