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.
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
- The spice blend creates a savory and bold warmth that is balanced perfectly by the hint of sweetness from the maple syrup.
- 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.
- This soup is a hearty and filling meal that's both plant-based and gluten-free.
How to Make Instant Pot Chickpea Stew
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...
...and 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.
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...
Expert Tips
- 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.
- 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
Can I make a double batch? If using an 8qt. Instant Pot
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
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Moroccan-Style Instant Pot Chickpea Stew
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
- 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.
- 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
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Annemarie
Perfect winter stew