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Instant Pot Moroccan Chickpea Stew

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 8, 2026 · Updated May 11, 2026
Moroccan 35 mins veganglutenfreehealthyfamilydinnerinstantpotonepotflavorfulheartymealprep

This healthy and flavorful Instant Pot Moroccan chickpea stew is vegan, gluten-free, and packed with warm spices. Ready in 35 minutes, it’s an easy one-pot recipe ideal for family dinners, meal prep, and wholesome weeknight cooking.

Instant Pot Moroccan Chickpea Stew
Prep 10 min
Cook 25 min
Total 35 min
Servings 6
Difficulty easy
Cuisine Moroccan

Recipe Details

Prep10 min
Cook25 min
Total35 min
Servings6
Difficultyeasy
CuisineMoroccan
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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)

Instructions

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

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

To customize this vegan, gluten-free, and hearty Instant Pot Moroccan Chickpea Stew according to your pantry or dietary preferences, consider these ingredient swaps:

  • Chickpeas: Replace with cooked lentils, white beans, or black-eyed peas for varied textures and protein.
  • Vegetable Broth: Use water with vegetable bouillon or homemade broth for flavor retention.
  • Olive Oil: Substitute with avocado oil or coconut oil to alter flavor profile and nutrition.
  • Dried Apricots: Swap for raisins, chopped dates, or dried figs for natural sweetness.
  • Spices: Use regular paprika if smoked paprika is unavailable. Substitute cayenne with red pepper flakes or hot sauce for heat adjustments.
  • Lemon Juice: Use lime juice or a splash of apple cider vinegar to maintain bright acidity.
  • Fresh Cilantro: Alternate with fresh parsley or basil if preferred or to accommodate taste preferences.

These substitutions keep your stew flavorful, easy, and aligned with the recipe’s healthy, family-friendly, one-pot essence.

Pan Or Pot Required

This recipe is designed specifically for an Instant Pot, delivering the convenience of a one-pot meal that’s vegan, gluten-free, and packed with hearty flavors. The Instant Pot enables you to sauté aromatics and toast spices right in the pot, then pressure cook the Moroccan chickpea stew with minimal cleanup.

Perfect for PanPotPlates users looking for quick, family-friendly vegan meals bursting with warm spices and rich textures, the Instant Pot is a must-have. It saves time with programmable pressure cooking and cooks chickpeas and vegetables to tender perfection without additional cookware.

If you don’t own an Instant Pot, a large heavy-bottomed pot with a lid (like a Dutch oven) can be used for stovetop cooking, although cooking times and methods may vary.

Summary: Use your Instant Pot or any electric pressure cooker for a seamless, flavorful one-pot Moroccan chickpea stew—ideal for meal prep, family dinners, and a wholesome healthy lifestyle.

Cookware Size Guidance

For this flavorful Instant Pot Moroccan Chickpea Stew serving 6 people, a 6-quart Instant Pot or electric pressure cooker is the optimal size. This ensures there’s ample room for all ingredients to cook evenly and expand safely under pressure.

Smaller Instant Pots (3-quart) may cause overcrowding or spillage, while larger models (8-quart or more) require adjusting liquid amounts accordingly. For stovetop cooking, a 5-6 quart Dutch oven or heavy-bottomed pot is recommended.

Because this recipe embraces one-pot cooking, instantpot convenience, and familydinner readiness, choosing the right-sized cookware maximizes flavor, safety, and ease of cleanup.

Cookware Swap Guidance

This Instant Pot Moroccan Chickpea Stew excels when cooked in an Instant Pot thanks to efficient pressure cooking that develops rich, layered flavors quickly. But if you don’t have an Instant Pot, tried-and-true alternatives include:

  • Slow Cooker: Layer ingredients as directed and cook on low for 6-8 hours or high for 3-4 hours for a slowcooker adaptable version.
  • Large Dutch Oven or Heavy-Bottomed Pot: Sauté aromatics and spices on stovetop, add remaining ingredients, then simmer covered on low heat for 45 minutes to 1 hour until the stew thickens and flavors meld.
  • Stovetop Pressure Cooker: Replace the Instant Pot with a stovetop model, cooking on high pressure for about 8 minutes followed by natural pressure release.

Sheet pans or skillet methods aren’t recommended due to the stew’s need for slow simmering to build richness. These substitutions maintain the recipe’s heartiness, vegan and gluten-free qualities, and ease for mealprep and familydinner.

Leftovers Quality

This Moroccan Chickpea Stew made in the Instant Pot stores exceptionally well as leftovers. Stored properly in airtight containers, it keeps fresh in the refrigerator for up to 4 days—perfect for meal prep or busy weeknight dinners.

For longer preservation, freeze in portioned, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally to maintain texture and prevent overheating. Alternatively, microwave in covered dishes in short intervals, stirring between, and add a splash of broth or lemon juice to brighten flavors and maintain moisture.

This vegan, gluten-free, hearty one-pot stew tastes just as vibrant after reheating, making it ideal for families seeking nutritious and convenient meals throughout the week.

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