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Instant Pot Moroccan Chickpea Stew

Name: Instant Pot Moroccan Chickpea Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, adjust to taste); 1 (28-ounce) can diced tomatoes; 1 (15-ounce) can chickpeas, drained and rinsed; 3 cups vegetable broth; 2 medium carrots, peeled and sliced; 1 red bell pepper, diced; 1 medium zucchini, diced; 1/2 cup dried apricots, chopped; Salt and black pepper to taste; Juice of 1 lemon; 1/4 cup fresh cilantro, chopped (for garnish); Cooked couscous or rice (optional, for serving)

By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated May 11, 2026

Moroccan 35 mins glutenfreefamilydinnerinstantpotonepotflavorfulheartymealprep

Instant Pot Moroccan Chickpea Stew is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 25 min

Total 35 min

Servings 6

Difficulty easy

Cuisine Moroccan

Ingredients

Servings 6

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, adjust to taste)
1 (28-ounce) can diced tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
3 cups vegetable broth
2 medium carrots, peeled and sliced
1 red bell pepper, diced
1 medium zucchini, diced
1/2 cup dried apricots, chopped
Salt and black pepper to taste
Juice of 1 lemon
1/4 cup fresh cilantro, chopped (for garnish)
Cooked couscous or rice (optional, for serving)

Ingredients for Instant Pot Moroccan Chickpea Stew

Instructions

Set the Instant Pot to 'Sauté' mode and heat the olive oil.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the ground cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
Pour in the diced tomatoes with their juices, stirring to combine.
Add the chickpeas, vegetable broth, carrots, red bell pepper, zucchini, and chopped apricots. Stir well and season with salt and black pepper.
Secure the Instant Pot lid and set the valve to sealing.
Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 10 minutes.
When the cooking cycle ends, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
Open the lid and stir in the lemon juice. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro and alongside couscous or rice if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.