One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker
"Entered for safe-keeping, by Ann Taylor Pittman, September 2010 Cooking Light. Calls for 6-quart pressure cooker. Be sure to use high-quality Spanish chorizo instead of fresh or raw Mexican chorizo. Note: the chickpeas do not need to be pre-soaked."
- Ready In:
- 1hr 21mins
- Ingredients:
- 13
- Yields:
-
7 1/2 cups
- Serves:
- 6
ingredients
- 1 tablespoon olive oil
- 1 1⁄2 cups onions, chopped
- 5 garlic cloves, minced
- 4 ounces spanish chorizo, diced
- 2 1⁄2 cups water
- 2 1⁄2 cups reduced-sodium fat-free chicken broth
- 1 1⁄2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans
- 2 bay leaves
- 6 cups escarole, chopped
- 1 tablespoon sherry wine vinegar
- 3⁄8 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes (red pepper flakes)
directions
- Heat a 6-quart pressure cooker over medium-high heat.
- Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
- Add garlic and chorizo; sauté 2 minutes.
- Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
- Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Discard bay leaves.
- Add escarole and remaining ingredients, stirring just until escarole wilts.
- Serve immediately.
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Reviews
-
Made this soup tonight and it is delicious. I soaked the beans. Cooked for 35 min and then letting pot sit for 10min before I let pressure release. I used spinach because I couldn’t find escarole. The broth is rich and tasty. Adding the sherry vinegar made the soup bright tasting. Highly recommend. I’m sure if you want to make this vegan you can add smoked paprika instead of the chorizo. But please make it with chorizo. This is truly amazing. So flavorful. I’m keeping this in the rotation.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!
