Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, instant pot - moroccan soup with chickpeas and split red peas. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This Instant Pot Split Pea Soup with bold Moroccan flavours is hearty, satisfying and super quick and easy to make. You can freeze Instant Pot Split Pea Soup for easy meal prep. Freeze in individual portions or freeze all of it I used red lentils and split mung beans instead of yellow split peas.
Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Get 2 tbsp olive oil
- Make ready 1 cup diced onions
- Get 1 1/2 tsp garlic powder
- Make ready 2-3 tsp Moroccan spice
- Take 1/8 tsp Cayenne
- Make ready 1 can chopped tomatoes
- Prepare 1 carrot sliced
- Take 1/2 cup sliced mushrooms optional
- Get 1 celery sliced
- Prepare 1 cup sliced pork
- Take 1 cup Chickpeas
- Take 1 cup Split red lentils
- Take 1/2 cup quinoa
- Make ready 6 cups chicken stock
Easy Tender Creamy Instant Pot Chickpeas (Pressure Cooker Chickpeas or Garbanzo Beans Recipe) for side, snack Chickpeas are a key ingredient in hummus and falafel. They're often used in salads, snacks, soups, stews, curry, or ground into flour in Indian. This hearty vegan sweet potato soup features chickpeas and veggies in a flavorful harissa spiked broth. Instant Pot Spicy Moroccan Sweet Potato Soup.
Instructions to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- In an electric pressure cooker press saute add oil, bring to hot
- Add diced onions, carrots, celery. Cook for about 3 minutes.
- Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated)
- Add the chicken stock, respect the 1/2 pot line.
- Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy
I had to substitute chickpeas with Northern white beans, but it came out just as delicious and flavorful! Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
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