Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I have loved my entire life. They’re nice and they look fantastic.
Great recipe for Instant Pot - Moroccan Soup with Chickpeas and split red peas. This is a twist on a Moroccan Soup. I like the hearty broth and use of leftovers and whatever is in the house. How to Make Moroccan Chickpea Soup in an Instant Pot Pressure Cooker.
To get started with this recipe, we have to prepare a few ingredients. You can cook instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Take 2 tbsp olive oil
- Make ready 1 cup diced onions
- Get 1 1/2 tsp garlic powder
- Get 2-3 tsp Moroccan spice
- Make ready 1/8 tsp Cayenne
- Get 1 can chopped tomatoes
- Take 1 carrot sliced
- Get 1/2 cup sliced mushrooms optional
- Get 1 celery sliced
- Take 1 cup sliced pork
- Take 1 cup Chickpeas
- Take 1 cup Split red lentils
- Prepare 1/2 cup quinoa
- Make ready 6 cups chicken stock
Print Recipe Pin Recipe Rate Recipe. Instant Pot Split Pea Soup is hearty, satisfying and full of bold Moroccan flavours. This Instant Pot soup recipe is vegan-friendly, gluten-free and thanks to the wonder that is the Instant Pot, it's also super easy to make. To make this Moroccan split pea soup, you will need no peeling, no grating, or sauteing.
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
This Instant Pot soup recipe is vegan-friendly, gluten-free and thanks to the wonder that is the Instant Pot, it's also super easy to make. To make this Moroccan split pea soup, you will need no peeling, no grating, or sauteing. It all comes down to cooking the split peas and garlic in hot water, mixing in a food processor and adding the aromatics. Add thyme, bay leaf, and split peas; stir to coat. Stir in broth and season with salt and pepper.
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