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Curried Potato and Brown Chickpea Pressure Cooker Soup

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“A quick, lightly spiced soup - ideal for autumn lunch”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely diced
  • 3 small potatoes, peeled and diced 1cm
  • 2 teaspoons Madras curry powder
  • 1 (400 g) canbrown chickpeas, rinsed and drained
  • 600 ml chicken stock or 600 ml vegetable stock
  • 1 tablespoon chopped coriander, to serve (I used freezedried)

Directions

  1. In presure cooker:
  2. Fry onion until soft (don’t let it colour).
  3. Add potato and stir.
  4. Add curry powder and cook 2mins, stirring.
  5. Add chickpeas and stock.
  6. Put on lid, bring quickly to high pressure for 7 minutes.
  7. Bring down pressure under tap, open, stir, season and serve with corriander.

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