Moroccan Chickpea Soup

I love making soup in my Instant Pot, and I am actually a chickpea soup lover. This Vegan Moroccan Chickpea Soup is no exception. It’s a hearty vegan dish, full of flavor and plant protein.

What Can I Do With Chickpeas?

While the obvious thing to make with chickpeas would be something like hummus or roasted chickpeas, you’l be delighted with how delicious this chickpea soup recipe is.

What Makes This Chickpea Soup Recipe So Good?

• Fast - Use your Instant Pot to make it.
• Vegan - No meat or animal byproducts.
• Customizable - See some of my recommended substitutions below.
• Packed with Flavor - loaded with the most delicious spices.

Moroccan food is known for its rich flavors and seasonings like paprika and cinnamon, and this Moroccan Chickpea Soup embodies all of those and more and it’s perfect for any time of year. I like to eat soups year round, not just in cool weather because they leave me feeling full and satisfied.

This recipe is also dump and cook , which is my favorite cooking style. Dump all the ingredients into your Instant Pot , let it cook under pressure for 10 minutes, and it’s done! Easy dinner!

What Is the Difference Between Chickpeas and Garbonzo Beans?

Nothing. I know they sound absolutely nothing alike. But, chickpeas and garbanzo beans are the same beans. For that reason, this is both a Moroccan Chickpea Soup and a Moroccan Garbonzo Bean Soup .

Because this soup uses chickpeas as the base ingredient, it carries a heavy protein punch. That’s a hard balance to find in vegan food , so this is a great dinner option that all comes in a single bowl.

Tips and Tricks For This Moroccan Chickpea Stew

1. Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
2. Add 2 tablespoons preserved chopped lemons after cooking
3. Add a dab of Harissa just before serving
4. Add rotisserie chicken after cooking
5. Add dried, chopped apricots before cooking for a sweeter flavor.

I mean let’s be honest, there are probably a hundred different ways to make a good Moroccan Chickpea soup . You could say I should have added Harissa, or preserved lemons or a host of other ingredients.

But what I tried to do is to create a chickpea soup with North African flavors, one that was easy and tasty, and might well be a good starting point for you to customize this soup as you like. I’d suggest you try it once as written and then improvise.

Looking for Easy Chickpea Recipes?

• Simple Chickpea Salad
• Instant Pot Coconut Chickpea Curry
• Chickpea Soup
• Instant Pot Chana Masala
• Slow Cooker Chickpea Curry

Instant Pot Moroccan Chickpea Soup

Equipment

• Instant Pot

Ingredients

• ▢ 2 tablespoons ( 2 tablespoons ) olive oil
• ▢ 1 cup ( 160 g ) onions, chopped
• ▢ 1 cup ( 101 g ) chopped celery
• ▢ 1/2 cup ( 64 g ) chopped carrots
• ▢ 2 tablespoons ( 2 tablespoons ) Garlic
• ▢ 1 15.5 oz ( 1 ) Canned Chickpeas , undrained
• ▢ 1 ( 1 ) Canned Fire Roasted Tomatoes
• ▢ 3 cups ( 750 g ) Water
• ▢ 3 tablespoons ( 3 tablespoons ) Tomato Paste
• ▢ 1 tablespoon ( 1 tablespoon ) Ground Cumin
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
• ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
• ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
• ▢ 1/2 teaspoon ( 1/2 teaspoon ) Ground Cinnamon
• ▢ 1/8 teaspoon ( 1/8 teaspoon ) Ground Cloves , optional
• ▢ 1 bunch ( 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.

1. Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
2. Add 2 tablespoons preserved chopped lemons after cooking
3. Add a dab of Harissa just before serving
4. Add rotisserie chicken after cooking
5. Add dried, chopped apricots before cooking for a sweeter flavor.

Get support & connect with our community on Facebook!

Nutrition

Originally Published July 23, 2018

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .

If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!

Password:

Instant Pot Moroccan Chickpea Soup

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.

1. Substitute carrots and celery with sweet potato cubes. Increase water by 1 cup.
2. Add 2 tablespoons preserved chopped lemons after cooking
3. Add a dab of Harissa just before serving
4. Add rotisserie chicken after cooking
5. Add dried, chopped apricots before cooking for a sweeter flavor.

Instant Pot Moroccan Chickpea Soup https://twosleevers.com/moroccan-chickpea-soup-instant-pot-recipe/

Make the most comforting meal in a fraction of the time with this Instant Pot Barley and Chicken Soup recipe. It’s chicken and barley soup made fast!

What Makes This Chicken and Barley Soup So Comforting?

• Ingredients. All the best comfort-food ingredients you love. Tender chicken , perfectly cooked barley , and simply seasoned broth and veggies.
• Quick. Comfort food shouldn’t take forever to cook. Some Chicken and Barley Soup recipes can take upwards of two and a half hours to make! This recipe will only take about 30 minutes of cook time.
• Simple. Comfort food can’t be complicated. This is a recipe just like your Grandma would have made, and it’s going to warm you to your bones with that first bite.

What Does Chicken Barley Soup Taste Like?

Chicken barley soup tastes hearty, wholesome, and deeply comforting. The flavor is rich and savory from the slow-simmered chicken broth, which absorbs the essence of tender chicken, aromatic onions, carrots, and celery.

The barley adds a subtle nuttiness and a pleasantly chewy texture that thickens the soup naturally, making it feel filling without being heavy.

The vegetables contribute sweetness and balance, while herbs like thyme or bay leaves add a warm, earthy depth.

Each spoonful combines the soothing warmth of classic chicken soup with the rustic, grainy richness of barley, resulting in a cozy, nourishing bowl that’s perfect for chilly days or when you need something simple and satisfying.

Should Barley Be Cooked Before Adding to Soup?

Some sources will say yes, but the beauty of Instant Pot barley is that it’s totally unnecessary to cook it before making this chicken and barley soup .

Pour it in with the rest of the ingredients and cook it at high pressure. You’ll get perfectly cooked barley and tender chicken all in one step.

Can You Overcook Barley?

Yes. As with any grain or pasta, you can overcook barley, and you don’t want to. I suggest a Natural Pressure Release ( NPR ) for 5 minutes, and then a Quick Release ( QR ) for this reason.

Food continues to cook during a Natural Pressure Release, which is why I limited it to just five minutes so as not to overcook the barley or chicken.

Ingredients You’ll Need

• 1 pound Chicken Thighs, skinless - The main protein that adds rich flavor and tenderness. The bones help create a deeper, more savory broth as the soup cooks.
• 1/2 cup Pearled Barley - Provides a hearty texture and mild nuttiness while naturally thickening the soup. It becomes tender yet pleasantly chewy.
• 1 cup Onion - Adds a sweet and savory base that enhances the overall depth of flavor as it softens and blends into the broth.
• 1 cup Carrot Sticks - Contributes sweetness, color, and body to the soup. The larger pieces retain their texture after pressure cooking.
• 1 teaspoon Turmeric - Gives the soup a warm, earthy flavor and golden hue while adding subtle complexity.
• 1 teaspoon Salt - Balances and enhances the natural flavors of the chicken, vegetables, and broth.
• 1 teaspoon Ground Black Pepper - Adds gentle heat and a touch of spice that complements the savory broth.
• 3 cups Chicken Broth - Serves as the flavorful base of the soup, tying all the ingredients together with a rich, comforting chicken flavor.

How Do You Make Chicken Barley Soup?

1. Pour. Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot .
2. Cook. Close the lid and cook on HIGH PRESSURE for 15 minutes.
3. Pressure Release. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
4. Shred. Remove the chicken and shred. Add the shredded chicken back into the Instant Pot .
5. Serve. Sprinkle with parsley and serve.

Tips and Tricks for Chicken and Barley Soup

Making Chicken Barley Soup in the Instant Pot or on the stove is simple, but a few smart techniques can help you build deeper flavor and the perfect comforting texture. Here are some helpful tips and tricks to make your soup turn out hearty, rich, and delicious every time:

• Chicken. Frozen chicken? No problem. You don’t need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
• Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
• Carrots. Don’t want to chop carrots? Use thick baby carrots to cut down on prep time.
• Shredding. Use a hand mixer to shred the chicken quickly if you don’t want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.

Variations

A classic Chicken Barley Soup is endlessly adaptable, and with a few creative tweaks, you can give it new flavors or textures while keeping it just as comforting and satisfying. Here are some delicious variations to try:

• Lemon Chicken Barley Soup - Add 1–2 tablespoons of fresh lemon juice and a teaspoon of lemon zest after cooking for a bright, tangy twist. Finish with fresh parsley for extra freshness.
• Mushroom Chicken Barley Soup - Sauté 1 cup of sliced mushrooms with the onions before adding the broth. They add deep, earthy flavor and make the soup even more hearty.
• Creamy Chicken Barley Soup - Stir in ½ cup of heavy cream or a few tablespoons of cream cheese at the end of cooking for a rich, velvety texture.

What To Eat With Chicken Barley Soup

A bowl of Chicken Barley Soup is hearty and satisfying on its own, but pairing it with the right sides can turn it into a complete and comforting meal. Whether you’re serving it for lunch or dinner, here are some delicious ideas for what to enjoy alongside it:

• Garlic Bread - Adds a buttery, garlicky crunch that pairs beautifully with the savory soup.
• Salad - A light green salad with vinaigrette balances the richness of the soup. Try a simple mix of spinach, arugula, cucumbers, and tomatoes.
• Roasted Vegetables - Oven-roasted carrots, Brussels sprouts, or asparagus make a warm and hearty side dish that complements the soup’s comforting flavor.
• Grilled Cheese Sandwich - The classic combo. Gooey melted cheese and crisp bread pairs perfectly with the warm, savory broth.

How Long Does It Last?

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4–5 days. The barley will continue to absorb liquid as it sits, so the soup may thicken slightly. Just add a splash of broth or water before reheating to loosen it back up.

Warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If you’re in a hurry, you can also microwave individual portions for 1–2 minutes, stirring halfway through to ensure even heating.

Can You Freeze It?

For longer storage, freeze the soup in freezer-safe containers or resealable bags for up to 3 months. If you plan to freeze it, it’s best to cook the barley separately and add it after reheating, as barley can become overly soft once thawed.

Thaw overnight in the refrigerator, then reheat on the stove until steaming hot. Add more broth or water if needed to restore the original consistency.

Want More Instant Pot Soup Recipes?

• Instant Pot Caldo De Res - a lovely Mexican soup.
• Butternut Squash and Bacon Soup - easy and absolutely delicious.
• Indian Tomato Soup - one of my most popular recipes!
• Tuscan Bean Soup - the best Ribollita you’ll ever have and made in the Instant Pot !

I can’t wait for you to see how simple cooking barley in your Instant Pot is with this one-pot Chicken Barley soup recipe ! All the comfort, and none of the fuss. Pin this Barley Chicken Soup recipe on Pinterest, or share it on Facebook to keep from losing it.

Chicken Barley Soup Recipe | Instant Pot Barley and Chicken Soup

Equipment

• Instant Pot

Ingredients

• ▢ 1 pound Chicken Thighs , skinless, bone-in
• ▢ 1/2 cup Pearled Barley , medium
• ▢ 1 cup Onion , diced
• ▢ 1 cup Carrot Sticks , thick, about 3 inches long
• ▢ 1 teaspoon Turmeric
• ▢ 1 teaspoon Kosher Salt
• ▢ 1 teaspoon Ground Black Pepper
• ▢ 3 cups Chicken Broth

Instructions

• Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot .
• Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
• Remove the chicken and shred. Add the shredded chicken back into the Instant Pot .
• Sprinkle with parsley and serve.

Tips and Tricks for Chicken and Barley Soup

• Chicken. Frozen chicken? No problem. You don’t need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
• Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
• Carrots. Don’t want to chop carrots? Use thick baby carrots to cut down on prep time.
• Shredding. Use a hand mixer to shred the chicken quickly if you don’t want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .