One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cook

Name: One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups onions, chopped; 5 garlic cloves, minced; 4 ounces spanish chorizo, diced; 2 1/2 cups water; 2 1/2 cups reduced-sodium fat-free chicken broth; 1 1/2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans; 2 bay leaves; 6 cups escarole, chopped; 1 tablespoon sherry wine vinegar; 3/8 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon crushed red pepper flakes (red pepper flakes)

Servings: persons

1 tablespoon olive oil
1 1/2 cups onions, chopped
5 garlic cloves, minced
4 ounces spanish chorizo, diced
2 1/2 cups water
2 1/2 cups reduced-sodium fat-free chicken broth
1 1/2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans
2 bay leaves
6 cups escarole, chopped
1 tablespoon sherry wine vinegar
3/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (red pepper flakes)

1
Heat a 6-quart pressure cooker over medium-high heat.
2
Add oil to pan; swirl to coat. Add onion; saute 3 minutes.
3
Add garlic and chorizo; saute 2 minutes.
4
Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
5
Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
6
Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
7
Remove lid, directing steam away from you. Discard bay leaves.
8
Add escarole and remaining ingredients, stirring just until escarole wilts.
9
Serve immediately.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups onions, chopped, 5 garlic cloves, minced, 4 ounces spanish chorizo, diced, and more.

Yes, One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions