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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 heartyvegan dish, full of flavor and plant protein.
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 thisMoroccan 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.
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
- Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
- Add 2 tablespoons preserved chopped lemons after cooking
- Add a dab of Harissa just before serving
- Add rotisserie chicken after cooking
- 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.
Looking for Easy Chickpea Recipes?
- Simple Chickpea Salad
- Instant Pot Coconut Chickpea Curry
- Chickpea Soup
- Instant Pot Chana Masala
If you love this Moroccan Chickpea Soup as much as I do, make sure you share the recipe with your friends on Facebook and Pin it to make again soon.
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.
Print Recipe Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Course: Main Courses, Soups
Cuisine: African, Moroccan
Keyword: Chickpea soup, Moroccan chickpea soup, Morocccan Soup, vegan soup
Servings: 4
Calories: 113kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Equipment
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.
- Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
- Add 2 tablespoons preserved chopped lemons after cooking
- Add a dab of Harissa just before serving
- Add rotisserie chicken after cooking
- 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
Tried this recipe?Follow @twosleevers and Pin it!
Originally Published July 23, 2018
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Reader Interactions
Comments
Rebecca Tolin
This looks yummy but I want to use soaked chickpeas rather than canned. How would I adjust the cooking time? Thanks!
Reply
See Also25+ Whole30 Breakfast RecipesURVASHI PITRE
You couldn’t do it in one step sadly . The veggies would cook down to mush.
Reply
Liz
This was delicious! I doubled the chickpeas, and next time I'll cut the added salt in half...otherwise I didn't change a thing and will make it exactly the same next time. My son added leftover cooked meat to his, as you suggested, but I love it vegan. In fact, I'm going to put this version into a recipe exchange I was invited to--with full credit to the source, of course! Thank you.Reply
Hannah
Hello!
I’m interested in making this for dinner this weekend. However, my local Walmart doesn’t have any Swiss shard. Could I replace it with another vegetable?Reply
Liz
I'm not the chef, but in my experience with other soups, spinach will work - it just wilts much faster, so stir it in just before serving. You can also do what I did, which was to forget the chard altogether and serve the greens on the side as a salad.
Reply
Helen in Ca
Did you look by the fresh spinach (not bagged) & kale?
Reply
Sarah
This was so good! I made some minor changes - I did rinse the chickpeas and then filled the can (with chickpeas in it) with vegetable broth. Then I used 3 cups of vegetable broth instead of water. It was really tasty!
Reply
URVASHI PITRE
That sounds perfect!
Reply
Michelle
I tried out this recipe tonight, and the soup is so yummy! I made the recipe exactly as written (which I usually do the first time that I make a recipe) with the optional ground clove and a dash of Harissa. The Harissa gave it just a touch of heat, without it being too hot. I will definitely make this again.Reply
Jessica Austin
I had been looking for a soup other than chicken noodle and vegetable. This soup was spot on! Easy to make and delicious!
Reply
jmurphy135
Just made this recipe tonight! To my surprise, aside from the spices used in the dish, this seems very much like an Italian Minestrone. The chickpeas fill in for beans/pasta + minestrone can include other veggies in addition to the celery, carrot, tomato, and onion, so the chard completely works. Even added some parmesan to it and it tasted great. Will definitely be enjoying this over the next couple days.Reply
Helen
This recipe is fantastic! I didn’t have any Swiss chard so I subbed Kale and it worked fine. Ooooooooh that cinnamon was a nice touch, loved it!Reply
Carole Manners
A question about chickpeas in the recipe. Is this a can? You don’t specify. Also what is Harissa? I have your cookbook.
Reply
Carole Manners
A question about chickpeas in the soup recipe. Do you mean a can? Also what is Harissa?
Reply
Leslie
Since Urvashi's availability is limited this week, I will try to answer your questions. Yes, canned chickpeas are used. Harissa is a paste made of chili peppers, EEVO, garlic, fennel, coriander, cumin and salt. I expect there are many variations which can be found on the web.
Reply
