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One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker

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“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.”
1hr 21mins
7 1/2 cups

Ingredients Nutrition


  1. Heat a 6-quart pressure cooker over medium-high heat.
  2. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
  3. Add garlic and chorizo; sauté 2 minutes.
  4. Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
  5. Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
  6. 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.
  7. Remove lid, directing steam away from you. Discard bay leaves.
  8. Add escarole and remaining ingredients, stirring just until escarole wilts.
  9. Serve immediately.

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