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Chickpea Instant Pot Soup (Stovetop Option)

A hearty chickpea soup with warm Middle Eastern spices and fresh vegetables. Can be made in an Instant Pot, on the stovetop, or in a slow cooker.

Ingredients

  • Dry chickpeas (2 cups).
  • Extra virgin olive oil.
  • Yellow onion, chopped (1).
  • Garlic cloves, minced (3).
  • Salt.
  • Carrots, chopped (2).
  • Green bell pepper, chopped (1).
  • Red chili peppers (3-4, optional).
  • Ground coriander (1 teaspoon).
  • Ground cumin (1 teaspoon).
  • Aleppo pepper (1 teaspoon).
  • Ground turmeric (1/2 teaspoon).
  • Ground allspice (1/2 teaspoon).
  • Chopped tomatoes with juice (15 oz can).
  • Low-sodium vegetable broth (6 cups).
  • Lemon juice (1).
  • Fresh cilantro, chopped (1 oz).

Instructions

  1. Soak chickpeas overnight in plenty of water, then drain.
  2. Cook onions, garlic, vegetables and spices in Instant Pot.
  3. Add chickpeas, tomatoes, broth and cook on high 15-25 minutes.
  4. Let pressure release naturally or quick release after 10 minutes.
  5. Stir in lemon juice and cilantro, drizzle with olive oil.

Notes

Multiple cooking methods possible.
Better next day.
Keeps 3-4 days refrigerated.

  • Author: Chef Stella

Nutrition

  • Calories: 285
  • Fat: 8 g
  • Carbohydrates: 45 g
  • Protein: 12 g