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Instant Pot Moroccan Chickpea Soup
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
Calories:
113
kcal
Calories:
113
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
8
g
|
Fiber:
3
g
|
Sugar:
5
g
US Customary
-
Metric
Ingredients
2
tablespoons
olive oil
1
cup
onions, chopped
1
cup
chopped celery
1/2
cup
chopped carrots
2
tablespoons
Garlic
1
15.5 oz
Canned Chickpeas
undrained
1
Canned Fire Roasted Tomatoes
3
cups
Water
3
tablespoons
Tomato Paste
1
tablespoon
Ground Cumin
1
teaspoon
Kosher Salt
1
teaspoon
Ground Black Pepper
1
teaspoon
Smoked Paprika
1/2
teaspoon
Ground Cinnamon
1/8
teaspoon
Ground Cloves
optional
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.