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

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.

No additional tips available.

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

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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.

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

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