One-Hour Spanish Chickpea Soup

1-Hour Spanish Chickpea SoupRecipe
Photo: Jamie Chung; Styling: Ariana Salvato
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.


6 servings (serving size: about 1 1/4 cups)
Total time: 1 Hour, 17 Minutes

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Recipe Time

Total: 1 Hour, 17 Minutes

Nutritional 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


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


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.