By Michael Alisafakis
Chickpea Soup in a Pressure Cooker
11 steps
Prep:12h 30minCook:45min
Nutritious and delicious chickpea soup that's pretty simple to make. Soaking the chickpeas from the night before helps minimise the preparation time.
Updated at: Thu, 17 Aug 2023 11:27:20 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
26
High
Nutrition per serving
Calories538.1 kcal (27%)
Total Fat21.7 g (31%)
Carbs68.7 g (26%)
Sugars13.2 g (15%)
Protein21 g (42%)
Sodium834 mg (42%)
Fiber13.2 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Soak chickpeas in water for 12 hours
Step 2
Strain chickpeas, add 1tbsp baking soda and let sit for 10 mins
Step 3
Rinse well under fresh water
Step 4
Place chickpeas in the pressure cooker and cover with water
Step 5
Bring to a boil until they start to foam (optionally skim the foam)
Step 6
Lower the heat and add the onion, carrot, stock cube and olive oil
Step 7
Place the lid on the pressure cooker and seal it
Step 8
Pressure cook on low heat for 40mins
Step 9
Once you make sure the chickpeas are soft and the liquid has reduced by half finish with 2 squeezed lemons and salt/pepper to taste
Step 10
If the liquid is too thick you can loosen it with some water
Step 11
Finally, plate up and garnish with olive oil, an additional squeeze of lemon and fresh cracked black pepper
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