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One-Hour Spanish Chickpea Soup

Photo: Jamie Chung; Styling: Ariana Salvato
Total time 1 hr, 17 mins
Yield 6 servings (serving size: about 1 1/4 cups)
Dried chickpeas are typically soaked overnight and then simmered for up to two and a half hours to become tender. These, though, go into the pressure cooker dry and come out tender in just one hour! Use high-quality, cured Spanish chorizo (and not the fresh or raw Mexican version) for the best flavor and texture in this earthy, satisfying soup.


  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 5 garlic cloves, minced
  • 4 ounces Spanish chorizo, diced
  • 2 1/2 cups water
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups dried chickpeas (garbanzo beans)
  • 2 bay leaves
  • 6 cups chopped escarole
  • 1 tablespoon sherry vinegar
  • 3/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 318
  • fat 12.8 g
  • satfat 3.4 g
  • monofat 6 g
  • polyfat 2.6 g
  • protein 15.8 g
  • carbohydrate 36.3 g
  • fiber 10.6 g
  • cholesterol 16 mg
  • iron 4 mg
  • sodium 511 mg
  • calcium 108 mg

How to Make It

  1. 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; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Discard bay leaves. Add escarole and remaining ingredients, stirring just until escarole wilts. Serve immediately.