Curried Potato and Brown Chickpea Pressure Cooker Soup
"A quick, lightly spiced soup - ideal for autumn lunch"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely diced
- 3 small potatoes, peeled and diced 1cm
- 2 teaspoons Madras curry powder
- 1 (400 g) can brown chickpeas, rinsed and drained
- 600 ml chicken stock or 600 ml vegetable stock
- 1 tablespoon chopped coriander, to serve (I used freezedried)
directions
-
In presure cooker:
- Fry onion until soft (don’t let it colour).
- Add potato and stir.
- Add curry powder and cook 2mins, stirring.
- Add chickpeas and stock.
- Put on lid, bring quickly to high pressure for 7 minutes.
- Bring down pressure under tap, open, stir, season and serve with corriander.
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RECIPE SUBMITTED BY
Male, mid 40s, who loves to eat and to cook. Obsessive reader of recipe books and food magazines.
Going through a phase with muffins at the moment - they are only recently becoming popular here in the UK, thank you Otis Spunkmeyer. I'm alternating between healthy and naughty recipes, like to take them to work to share round - better than taking in boxes of doughnuts from Mr Krispy K (which have only lately been sold over here).
