Dried chickpeas are typically soaked overnight and then simmered for up to 2 1/2 hours to become tender. These, though, go into the pressure cooker dry and come out tender in just a little over an hour! We think you've found a new go-to soup recipe.
8 ounces dried chickpeas (garbanzo beans)
1 tablespoon olive oil
1 1/2 cups chopped onion
4 ounces dry-cured Spanish chorizo, diced
5 garlic cloves, minced
3 1/2 cups water
2 1/2 cups fat-free, lower-sodium chicken broth
2 bay leaves
4 cups baby spinach
1 tablespoon sherry vinegar
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1/4 teaspoon crushed red pepper
How to Make It
Sort and wash chickpeas. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add onion; cook, stirring constantly, 3 minutes. Add chorizo and garlic; cook, stirring constantly, 2 minutes. Add chickpeas, water, broth, and bay leaves to cooker. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 75 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
Remove bay leaves; discard. Add spinach and remaining ingredients, stirring just until spinach wilts. Ladle soup into 6 bowls. Serve immediately.
Pressure-Perfect Tip: Brown the onion, garlic, and sausage before cooking the chickpeas. The browned bits formed on the bottom of the pot give this dish its rich flavor.
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