Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 11

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.

Ann Taylor Pittman
Recipe by Cooking Light September 2010

Gallery

Jamie Chung; Styling: Ariana Salvato

Recipe Summary

total:
1 hr 17 mins
Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

318 calories; fat 12.8g; saturated fat 3.4g; mono fat 6g; poly fat 2.6g; protein 15.8g; carbohydrates 36.3g; fiber 10.6g; cholesterol 16mg; iron 4mg; sodium 511mg; calcium 108mg.
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