Moroccan Chickpea Soup in Instant Pot
Try this Moroccan Chickpea Soup in Instant Pot recipe.
Try this Moroccan Chickpea Soup in Instant Pot recipe.
- celery
- 1 tsp salt
- olive oil
- salt
- 2 tbsp olive oil
- ground cumin
- ground coriander
- garlic
- ingredients
- 1
- 1/2
- onion
- 2
- cups
- cup
- paprika
- optional
- ground cinnamon
- 2 tsp paprika
- 2 tbsp tomato paste
- 2 tsp ground cumin
- sun dried tomatoes
- tomato paste
- tbsp
- cloves
- tsp
- carrot
- oz
- 3-4
- 2 tsp ground coriander
- 4-5
- 14.5
- chili garlic sauce
- ingredientspressure cook: 2 tbsp olive oil 1 cup 15.5oz each) drained and rinsed 14.5 oz fire-roasted tomatoes (1 can)(or regular diced) or 4 medium size ‘ripe' roma tomatoes de-seeded and pureed coarsely 2 tbsp tomato paste 1 tbsp sun dried tomatoes optional, but recommended 1/2 tsp ground cinnamon
- pressure cook: 2 tbsp olive oil 1 cup onion chop 15.5oz each) drained and rinsed 14.5 oz fire-roasted tomatoes (1 can)(or regular diced) or 4 medium size ‘ripe' roma tomatoes de-seeded and pureed coarsely 2 tbsp tomato paste 1 tbsp sun dried tomatoes optional, but recommended 1/2 tsp ground cinnamon
- pressure cook:
- 2 tbsp olive oil 1 cup onion chopped (1 medium) 4-5 clo 15.5oz each) drained and rinsed 14.5 oz fire-roasted tomatoes (1 can)(or regular diced) or 4 medium size ‘ripe' roma tomatoes de-seeded and pureed coarsely 2 tbsp tomato paste 1 tbsp sun dried tomatoes optional, but recommended 1/2 tsp ground cinnamon
- 1 cup onion chopped (1 medium)
- chopped (1 medium)
- 4-5 cloves garlic crushed (or 1/2 tsp garlic powder)
- crushed (or 1/2 tsp garlic powder)
- 1 cup carrot chopped (2 carrots)
- chopped (2 carrots)
- 1 cup celery chopped (2 ribs)
- chopped (2 ribs)
- 31 oz cooked chickpeas (2 cans 15.5oz each) drained and rinsed
- 31
- cooked chickpeas
- (2 cans 15.5oz each) drained and rinsed
- 14.5 oz fire-roasted tomatoes (1 can)(or regular diced) or
- fire-roasted tomatoes (1 can)(or regular diced)
- or 4 medium size ‘ripe' roma tomatoes de-seeded an
- 1 tbsp sun dried tomatoes optional but recommended
- optional but recommended
- 1/2 tsp ground cinnamon (adjust to taste)
- (adjust to taste)
- 1 tbsp chili garlic sauce i use sambal olek adjust to taste)
- i use sambal olek adjust to taste)
- 1 tsp crushed black pepper or 1/2 tsp ground pepper
- crushed black pepper
- or 1/2 tsp ground pepper
- 3-4 cups vegetable broth or water depending on preferred co
- vegetable broth or water
- depending on preferred consistency
- after pressure cooking: 2 cups coarsely chopped b
- after pressure cooking:
- 2 cups coarsely chopped baby spinach juice of 1/2 lemon.
- 2 cups coarsely chopped baby spinach
- coarsely chopped baby spinach
- juice of 1/2 lemon.
- juice of 1/2 lemon.
- 1 tsp agave or honey optional
- agave or honey
- Carbohydrate 270.056850505646 g
- Cholesterol 566.28 mg
- Fat 178.384346823806 g
- Fiber 61.1718444189022 g
- Protein 92.0297847008493 g
- Saturated Fat 97.6066525759296 g
- Serving Size 1 1 recipe (3677g)
- Sodium 1876.26129099275 mg
- Sugar 208.885006086743 g
- Trans Fat 12.3654076232831 g
- Calories 2928 calories
Step-by-step
- 2 tbsp olive oil
- 1 cup onion chopped (1 medium)
- 4-5 cloves garlic crushed (or 1/2 tsp garlic powder)
- 1 cup carrot chopped (2 carrots)
- 1 cup celery chopped (2 ribs)
- 31 oz cooked chickpeas (2 cans 15.5oz each) drained and rinsed
- 14.5 oz fire-roasted tomatoes (1 can)(or regular diced) or 4 medium size ‘ripe’ roma tomatoes de-seeded and pureed coarsely
- 2 tbsp tomato paste
- 1 tbsp sun dried tomatoes optional but recommended
- 1/2 tsp ground cinnamon (adjust to taste)
- 1 tbsp chili garlic sauce (I use sambal olek adjust to taste)
- 1 tsp crushed black pepper or 1/2 tsp ground pepper
- 3-4 cups vegetable broth or water depending on preferred consistency
- After pressure cooking:
- 2 cups coarsely chopped baby spinach
- Juice of 1/2 lemon.
- 1 tsp agave or honey optional
A Flavorful Journey: My Moroccan Chickpea Soup Adventure
As a busy working mom, finding time to cook delicious and nutritious meals can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending laundry pile. But even amidst the chaos, I crave flavorful, satisfying meals that nourish my family and don’t leave me stuck in the kitchen for hours. That’s where my Instant Pot becomes my best friend. It's a lifesaver, allowing me to whip up incredible dishes like this Moroccan Chickpea Soup in a fraction of the time it would take on the stovetop.
This recipe isn't just quick and easy; it's bursting with vibrant Moroccan flavors. The fragrant spices, the hearty chickpeas, and the bright acidity of the lemon create a symphony of taste that transports you straight to a bustling Moroccan souk. I've perfected this recipe over time, tweaking it to suit my family's palate and my busy schedule. The beauty of it lies in its adaptability. Feel free to adjust the spice levels to your preference—a little extra cinnamon for a warmer flavor profile, or a dash more chili garlic sauce for a fiery kick. The possibilities are endless!
The Instant Pot simplifies the cooking process dramatically. Instead of spending hours simmering the soup on the stove, I simply throw all the ingredients into the pot, set the timer, and let the Instant Pot work its magic. The result? A tender, flavorful soup that’s ready in a snap. It's perfect for a cozy weeknight dinner, a hearty lunch packed for work, or even a potluck contribution that's sure to impress.
Beyond its convenience, this Moroccan Chickpea Soup offers a significant nutritional boost. Chickpeas are packed with protein and fiber, keeping you feeling full and satisfied for hours. The vegetables contribute essential vitamins and minerals, making this soup a healthy and wholesome addition to any diet. I often add a dollop of plain yogurt or a sprinkle of fresh cilantro before serving, which adds another layer of creaminess and freshness. It’s a complete meal in a bowl!
One of my favorite aspects of this recipe is its versatility. I frequently experiment with different vegetables based on what's in season or what I have on hand. Sometimes I add chopped zucchini or spinach for extra greens, and other times I throw in some diced potatoes for added heartiness. The beauty of this recipe is its adaptability. It's a blank canvas for your culinary creativity.
This soup has become a staple in our household, and I'm so excited to share it with you. It's a delicious and easy way to bring a taste of Morocco into your kitchen, even on the busiest of weeknights. So, gather your ingredients, fire up your Instant Pot, and get ready for a flavorful adventure! Remember to adjust the spices to your liking – a little more or less of this or that can make all the difference in creating your own perfect bowl.
Beyond the simple recipe, this Moroccan Chickpea soup represents something deeper for me. It represents a commitment to nourishing my family with healthy, flavorful food, even when time is a precious commodity. It's a testament to the power of simple, wholesome ingredients transformed into something extraordinary with a little help from technology. It’s a meal that fuels my body and soul, and it’s my hope that it will do the same for you.
So, go ahead, try this recipe. Let me know in the comments how it turned out! I'd love to hear your experiences and any modifications you've made. Happy cooking!
