One Hour Spanish Chickpea Soup 6 Qt Pressure Cooker Recipes

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ONE-HOUR SPANISH CHICKPEA SOUP - 6-QT PRESSURE COOKER



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

Entered for safe-keeping, by Ann Taylor Pittman, September 2010 Cooking Light. Calls for 6-quart pressure cooker. Be sure to use high-quality Spanish chorizo instead of fresh or raw Mexican chorizo. Note: the chickpeas do not need to be pre-soaked.

Provided by KateL

Categories     Stew

Time 1h21m

Yield 7 1/2 cups, 6 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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. 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.
  • Remove lid, directing steam away from you. Discard bay leaves.
  • Add escarole and remaining ingredients, stirring just until escarole wilts.
  • Serve immediately.

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