Moroccan-Style Chickpea Soup

I used to want a tagine to make Moroccan food. I may yet get one—if I can find space for it in my gadget-cluttered kitchen. But in the meantime, I find the Instant Pot is a great way to extract every bit of flavor from these simple ingredients and spices. Serve with crusty bread or a dinner roll for a fast but flavorful supper.

{ Serves 6 }

Active Time	Function	Release	Total Time
10 minutes	Pressure/Manual (High)	Natural/Quick	40 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Vegan, Vegetarian

• 1 bunch Swiss chard, sliced into ribbons (4 to 6 cups)
• 3 cups water
• 1 cup chopped yellow onions
• 1 cup chopped celery
• ½ cup chopped carrot
• 1 (15.5-ounce) can chickpeas, undrained
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 3 tablespoons tomato paste
• 2 tablespoons minced garlic
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon

1. In the Instant Pot, combine the Swiss chard, water, onions, celery, carrot, chickpeas and their liquid, tomatoes and their juices, tomato paste, garlic, olive oil, cumin, salt, pepper, paprika, and cinnamon.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

3. Stir well before serving. Add additional water as needed to reach desired consistency.

Variations

• Substitute sweet potatoes for the celery and carrots, and increase the water by 1 cup.

• Use spinach instead of Swiss chard.

• Use 1 cup uncooked chana dal (split brown chickpeas), rinsed, instead of canned chickpeas, and increase the water by 1 cup.

• Add ½ cup split lentils (red or yellow) for extra protein, and increase the water by 1 cup.