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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.
Course Soup
Cuisine Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Servings 8
Calories 209kcal
Author Gary White


  • 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


  • 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.


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. 


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.


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