How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Curried Potato and Brown Chickpea Pressure Cooker Soup?

You need 7 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium onion, finely diced, 3 small potatoes, peeled and diced 1cm, 2 teaspoons Madras curry powder, and more.

Is Curried Potato and Brown Chickpea Pressure Cooker Soup suitable as soups & stews?

Yes, Curried Potato and Brown Chickpea Pressure Cooker Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Curried Potato and Brown Chickpea Pressure Cooker Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Potato and Brown Chickpea Pressure Cooker Soup Recipe

Name: Curried Potato and Brown Chickpea Pressure Cooker Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, finely diced; 3 small potatoes, peeled and diced 1cm; 2 teaspoons Madras curry powder; 1 (400 g) canbrown chickpeas, rinsed and drained; 600 ml chicken stock or 600 ml vegetable stock; 1 tablespoon chopped coriander, to serve (I used freezedried)

Curried Potato and Brown Chickpea Pressure Cooker Soup – a delicious recipe with vegetable oil, onion, potatoes, curry powder, canbrown chickpeas, chicken. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 tablespoon vegetable oil
1 medium onion, finely diced
3 small potatoes, peeled and diced 1cm
2 teaspoons Madras curry powder
1 (400 g) canbrown chickpeas, rinsed and drained
600 ml chicken stock or 600 ml vegetable stock
1 tablespoon chopped coriander, to serve (I used freezedried)

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Quick Info

Servings
4 servings
Calories
364 kcal
Category
Soups & Stews

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Curried Potato and Brown Chickpea Pressure Cooker Soup

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