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Moroccan Chickpea Tomato Soup

Jyoti Behrani
A hearty, healthy Moroccan Chickpea Tomato Soup is easy, yet so flavorful soup that can made in under 30 minutes. Great source of plant-based protein and fiber. This soup is VEGAN, GLUTEN-FREE.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mediterranean
Servings 4

Ingredients
  

For Garnish:

  • Handful of fresh cilantro, chopped
  • Fresh lemon wedges

Instructions
 

INSTANT POT MOROCCAN CHICKPEA TOMATO SOUP

  • Turn ON SAUTE (more). When it displays “HOT”, add oil.
  • Add onion, garlic, ginger, carrots, celery, and bay leaf. Saute for 1-2 minutes.
  • Add chickpeas, diced tomatoes, tomato paste. Add dry spices – cumin, coriander, turmeric, cayenne, paprika, and cinnamon. Salt and pepper, to taste. Saute for 1-2 minutes.
  • Add broth, deglaze the pot. Close the lid, vent sealed.
  • Turn ON MANUAL / PRESSURE COOK (high) for 10 minutes. Let pressure release naturally, around 10 minutes.
  • Open the lid. Turn ON SAUTE (more).
  • Add spinach and cook for 1-2 minutes. Turn OFF SAUTE.
  • Garnish with some fresh cilantro and some lemon wedges.
  • Moroccan Chickpea Tomato Soup is ready to devoured. Enjoy!!

STOVE TOP MOROCCAN CHICKPEA TOMATO SOUP

  • In a dutch oven or a soup pot, follow the same recipe as discussed. Bring the mixture to a boil, reduce the heat to medium, cover and simmer for 25-30 minutes or until chickpea are soft and tender. Rest of the recipe is same as Instant Pot.

Notes

Please refer to the post earlier for - FAQ ABOUT MOROCCAN CHICKPEA SOUP 

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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