INSTANT POT CHICKPEA STEW WITH MOROCCAN SPICES

Instant pot chickpea stew with Moroccan spices and butternut squash.

This instant pot chickpea stew with Moroccan spices is a hearty and healthy recipe, full of flavor. Enjoy this creamy instant pot chickpea stew cooked with butternut squash, tomatoes, and earthy Moroccan spices, which give this soup a rich taste. The Chickpea stew instant pot is one of the easiest recipes to make, the cooking time is just 5 minutes, and the whole family can enjoy it. You are going to love this super creamy butternut squash bisque recipe as well.

This recipe is as simple as adding all the ingredients to the instant pot turn it on, and wait. It is one of the easiest hands-off recipes that the family enjoys, especially now the weather is starting to get coldest. 

The instant pot is one of the best investments I have done as a busy mom. I can make soup and stew in no time if you still don't have the ultra instant pot I highly recommend you to get one nowAmazon it has a discount price.

Chickpea stew instant pot

You could find the full ingredients list and instructions on the recipe card at the end of this post.

• Add all the ingredients and stir through

• Pop the lid on top, lock it (make sure the steam valve is pointing to Sealing) Turn Instant Pot on and press the soup/stew function key, pressure HIGH, for 5 Minute.

• After three beeps, the IP will start to build up the pressure, and the cooking will begin. 

• When the timer goes off, allow 10 minutes for the pressure to release naturally, and then use a quick release to let off the rest of the steam ( point the sealing valve to Venting).

• Open the lid and add the spinach, stir the stew, and serve. 

How to make chickpea stew without an instant pot

To make this recipe chickpea stew with Moroccan spices without using the instant pot, I’ll recommend adding one tablespoon olive oil to the ingredients list and follow the instructions below.

1. Heat olive oil in a large pan or Dutch oven over medium heat, add onion and garlic sauté for 2 minutes or until golden.

2. Stir in the paprika, cumin, ginger, cinnamon salt, and pepper and cook for 30 seconds.

3. Stir in the butternut squash, and chickpeas cook for 1 minute.

4. Add tomatoes and broth, scraping the pan to loosen browned bits.

5. Bring to a simmer, cook 20 minutes, or until squash is tender.

6. Before serving, add the spinach, stir and serve.

Some customization ideas for this Chickpea stew recipe

Vegetables:  You could add sweet potatoes, carrots, celery, and other kinds of squash.

Greens: I used baby spinach, but you could use kale or any other greens.

Tomatoes: I used diced tomatoes unsalted, but you could use diced tomatoes with herbs or roasted diced tomatoes with garlic, even sun-dried tomatoes as well.

What to serve with chickpea stew?

I serve it with hot cooked brown rice and top it with yogurt and mint.

But you can serve chickpea stew with:

• Quinoa

• couscous 

• Any other kind of rice or grain you like.

Can you freeze chickpea stew?

Yes, you can freeze chickpea stew for up to 3 months. You can freeze the extra in mason jars and later on let a jar or two defrost in the fridge overnight before heating them, don't forget to add more broth if you need to.

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INSTANT POT CHICKPEA STEW WITH MOROCCAN SPICES

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 10 minutes

Total Time: 20 minutes

This recipe is as simple as adding all the ingredients to the instant pot turn it on, and wait. It is one of the easiest hands-off recipes that the family enjoys, especially now the weather is starting to get coldest.

Print

Ingredients

• 1 1/2 cups chopped yellow onion
• 1 teaspoon minced garlic
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1 Tablespoon, tomato paste
• 3 cups diced butternut squash
• 1 (15 oz.) can unsalted diced tomatoes
• 1 (15 oz.) can low sodium chickpeas
• 1 1/2 cups low sodium vegetable broth
• Salt​ and pepper to taste
• 1 1/2 Cups bay spinach

Instructions

1. Add the onion, garlic, paprika, cumin, ginger, cinnamon, tomato paste, butternut squash, diced tomatoes, chickpeas, vegetable broth, salt, and pepper; stir it through.
2. Pop the lid on top, lock it (make sure the steam valve is pointing to Sealing) Turn Instant Pot on and press the soup/stew function key, pressure HIGH, for 5 Minute.
3. After three beeps, the IP will start to build up the pressure, and the cooking will begin.
4. When the timer goes off, allow 10 minutes for the pressure to release naturally, and then use a quick release to let off the rest of the steam ( point the sealing valve to Venting).
5. Open the lid and add the spinach, stir the stew, and serve.

Notes

If you diced the butternut squash in different sizes, it would make the stew creamier

Recommended Products

Thank you for reading and supporting Enjoy Clean Eating This post includes affiliate links for products I actually use in my home and personally recommend. Enjoy Clean Eating will earn a small commission at no extra cost to you if you make the purchase using one of these links, which helps me continue to bring you great original content. Thank you!

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  Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

Nutrition Information:

Yield: 4 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 176Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 244mgCarbohydrates: 39gFiber: 12gSugar: 13gProtein: 8g

Hope you enjoy this moroccan chickpea stew cook in the instant pot. Remember to release the pressure after the cooking time is completed if making the instant pot recipe or let it naturally release. Either way you're going to love this gluten free chickpea soup.