Hearty and aromatic, this Instant Pot Moroccan-inspired chickpea stew tastes even better the next day. So make a full pot on the weekend and serve it up throughout the week! Enjoy it with rice and yogurt or even layered inside of sourdough pitas with a creamy sauce.

My favorite part about making Moroccan stew is that my curious 5 year old loves to help out. That might mean adding ingredients into the pot from his learning tower or snacking on leftover raw veggies from the sidelines. Sometimes he asks for his own little pot so we can pretend to make dueling stews! Either way it’s always a bonus (for me) when mundane ‘means to an end’ meal prep transforms into bonding time. 🙂

Sprouting the chickpeas adds a nutritional boost and helps make them more digestible for little bellies. Here’s a link to how to sprout chickpeas and other legumes. However, soaked chickpeas can be used as well. The version pictured here is gluten free, plant-based and vegan, allium free (no onions, no garlic), nut free, soy free, corn free and nightshade free. See Recipe Notes for the stove-top instructions.