Photo: Jamie Chung; Styling: Ariana Salvato
Total Time
1 Hour 17 Mins
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

swiest's Review

April 16, 2012

LPlosz's Review

October 16, 2011

AdrianaT's Review

August 23, 2010
We made this last night and it was fantastic. We used homemade chicken stock which was probably more rich than the recipe's suggested stock. This will be a weeknight staple for us this fall. Delicious and so easy. It was our first time using a pressure cooker.

Gardenlife's Review

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 was fantastic and the fam loved it too!

KandyMcH's Review

February 04, 2013

THines's Review

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).

YogaCyclist's Review

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.

Flintstone's Review

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.

kdfoodE's Review

August 31, 2010
Thank you for this recipe!! It was my first time using a pressure cooker and I still can't believe DRY chickpeas took 1 HOUR to cook! I added carrots and used almost all chicken stock instead of half stock half water. The sherry vinegar really adds another dimension of flavor, and there was just the right amount of spice. Great dish!

megan74's Review

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.