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We hope you got insight from reading it, now let's go back to instant pot - moroccan soup with chickpeas and split red peas recipe. You can have instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Get 2 tbsp of olive oil.
- Get 1 cup of diced onions.
- Use 1 1/2 tsp of garlic powder.
- Provide 2-3 tsp of Moroccan spice.
- Get 1/8 tsp of Cayenne.
- Use 1 can of chopped tomatoes.
- You need 1 of carrot sliced.
- Use 1/2 cup of sliced mushrooms optional.
- Get 1 of celery sliced.
- Use 1 cup of sliced pork.
- Take 1 cup of Chickpeas.
- Use 1 cup of Split red lentils.
- Get 1/2 cup of quinoa.
- Get 6 cups of chicken stock.
Steps to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- In an electric pressure cooker press saute add oil, bring to hot.
- Add diced onions, carrots, celery. Cook for about 3 minutes..
- Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated).
- Add the chicken stock, respect the 1/2 pot line..
- Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy.
Made in a pressure cooker, it's a quick and easy vegan and gluten-free recipe. Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
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