Photo: Jamie Chung; Styling: Ariana Salvato
Total Time
1 Hour 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.

How to Make It

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.

Ratings & Reviews

THines's Review

foodlover78
June 25, 2014
Wish I had read the reviews. All the water boiled out and the beans burned by 45 minutes. I followed the recipe exactly and my pressure cooker is new. I recommend adding at least 3-4 more cups of water/broth and probably extending the cooking time (or presoaking the beans).

KandyMcH's Review

megan74
February 04, 2013
N/A

Sheila722's Review

THines
August 10, 2012
I loved this recipe. The flavor was great and even better a day later. I added additional 8 ounces chicken broth as other reviews commented on the lack of liquid. I also used red wine vinegar because I didn't have the sherry vinegar. The family loved it. It was a great introduction into using the pressure cooker. I will add this to my recipe collection. Sheila from Brooklyn, NY

swiest's Review

Flintstone
April 16, 2012
N/A

YogaCyclist's Review

YogaCyclist
February 05, 2012
This soup is complex, savory and very filling! This was my first attempt at pressure cooking and learned fairly quickly each cooker has unique liquid needs. My suggestion would be to know your cooker, how much liquid it expels and account for that when assembling ingredients. Otherwise this is truly a five star soup.

LPlosz's Review

LPlosz
October 16, 2011
N/A

megan74's Review

Sheila722
February 01, 2011
I've made this recipe twice, and I'm about to make it again for tonight's dinner. I love it. I add about an extra 1/2 cup of chicken broth, and I use collard greens (cheaper). Also, I add more vinegar. And I cook it about an extra 10 minutes. Love this recipe.

Flintstone's Review

KandyMcH
December 26, 2010
I've made this recipe about four times now, and each time it's turned out great. I love the texture the beans and the escarole add to the soup. The sherry vinegar is a fabulous touch! I purchased my pressure cooker this fall, and haven't had any problems using it according to this recipe's directions. The best part is that it's so easy! Very little prep required. With a nice crusty roll, it's a great soup for a chilly night.

pogomiss's Review

AdrianaT
December 03, 2010
Excellent but you do need to watch the liquid. The sherry vinegar does add a nice touch.

Gardenlife's Review

kdfoodE
October 23, 2010
I intended to make this at our lake house but forgot the pressure cooker so used the crock pot anyway...approx. 4 hours. Used canned chickpeas, added a little red wine, black beans and tomoato paste. Couldn't find escarole so added collard greens for the last hour...it was fantastic and the fam loved it too!