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Moroccan Spiced Chickpea and Kale Soup
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Instant Pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 4 cups chopped kale
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges, for serving

Instructions
 

  • Press the sauté function on the Instant Pot and add the olive oil. Once hot, add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic, cumin, coriander, smoked paprika, cinnamon, and cayenne. Cook for 1 minute until fragrant.
  • Add the chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
  • Secure the lid and set the valve to sealing. Cook on manual high pressure for 8 minutes.
  • Quick release the pressure, then open the lid. Stir in the kale, salt, and black pepper. Let the soup sit for 3 minutes so the kale wilts.
  • Serve hot with lemon wedges on the side.

Notes

Stir the kale in after pressure cooking so it stays bright and keeps some bite. If you prefer a thicker soup, mash a few chickpeas with the back of a spoon before adding the kale. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Instant Pot, Cutting board, Knife