Instant Pot Moroccan Chickpea Soup (Harira)

By the Gracious Vegan

I used to make this soup the old-fashioned way, by soaking the chickpeas overnight and then simmering them for 90 minutes before adding other ingredients. The Instant Pot changed all that. I can have the wonderfully complex flavor of harira soup in about 90 minutes, mostly hands-off time. The soup freezes well, too.

Makes about 12 cups of soup (9 servings) (about 245 calories per serving)

Put the chickpeas and water in the Instant Pot. Make sure the valve is in the “sealing” position; use the “Manual,” “Pressure Cook,” or “High” setting for 35 minutes. 

• 1.5 cups dried chickpeas 

• 7 cups water

When the 35 minutes is over, release the steam, open the lid, leave the chickpeas and water in the Instant Pot and add the following ingredients. Reseal the lid, put the valve in the “sealing” position, use “Manual,” “Pressure Cook,” or “High” and cook for 10 minutes. 

• 1 large onion, diced (about 2 cups dice) 

• 1 celery rib (including leaves), finely chopped 

• 1 (28-ounce) can crushed tomatoes

• 1 cup brown lentils 

• 1/3 cup chopped fresh cilantro (see more needed below)

• 1 teaspoon turmeric 

• 1/2 teaspoon cinnamon 

• Freshly ground black pepper

When the 10 minutes is done, release the steam, open the lid, and stir in the pasta, then close the lid, leave on low, and let the soup sit about 10 minutes. Then open and stir—the pasta will be cooked.

• 2 ounces dried whole wheat angel hair or thin spaghetti pasta, broken into 1-inch pieces (about 3/4 cup) 

Finally, stir in parsley, additional 1/3 cup cilantro, and salt. 

• 1/2 cup chopped fresh parsley 

• 1/3 cup chopped fresh cilantro

• 1.25 teaspoon salt (or to taste)

Timing: about 90 minutes

Gluten-free if gluten-free noodles used