Instant Pot - Moroccan Soup with Chickpeas and split red peas
Instant Pot - Moroccan Soup with Chickpeas and split red peas

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something which I have loved my whole life.

This Instant Pot Split Pea Soup with bold Moroccan flavours is hearty, satisfying and super quick and easy to make. You can freeze Instant Pot Split Pea Soup for easy meal prep. Freeze in individual portions or freeze all of it I used red lentils and split mung beans instead of yellow split peas.

To begin with this particular recipe, we must prepare a few components. You can cook instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
  1. Prepare 2 tbsp olive oil
  2. Take 1 cup diced onions
  3. Prepare 1 1/2 tsp garlic powder
  4. Prepare 2-3 tsp Moroccan spice
  5. Get 1/8 tsp Cayenne
  6. Get 1 can chopped tomatoes
  7. Take 1 carrot sliced
  8. Take 1/2 cup sliced mushrooms optional
  9. Prepare 1 celery sliced
  10. Prepare 1 cup sliced pork
  11. Prepare 1 cup Chickpeas
  12. Make ready 1 cup Split red lentils
  13. Prepare 1/2 cup quinoa
  14. Get 6 cups chicken stock

Easy Tender Creamy Instant Pot Chickpeas (Pressure Cooker Chickpeas or Garbanzo Beans Recipe) for side, snack Chickpeas are a key ingredient in hummus and falafel. They're often used in salads, snacks, soups, stews, curry, or ground into flour in Indian. This hearty vegan sweet potato soup features chickpeas and veggies in a flavorful harissa spiked broth. Instant Pot Spicy Moroccan Sweet Potato Soup.

Steps to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
  1. In an electric pressure cooker press saute add oil, bring to hot
  2. Add diced onions, carrots, celery. Cook for about 3 minutes.
  3. Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated)
  4. Add the chicken stock, respect the 1/2 pot line.
  5. Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy

I had to substitute chickpeas with Northern white beans, but it came out just as delicious and flavorful! 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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