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
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.
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).
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
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.
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.
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.
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!
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