One-hour Spanish Chickpea Soup - 6-qt Pressure Cooker
Total Time: 1 hr 21 mins
Preparation Time: 10 mins
Cook Time: 1 hr 11 mins
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups onions, chopped
- 5 garlic cloves, minced
- 4 ounces spanish chorizo, diced
- 2 1/2 cups water
- 2 1/2 cups reduced-sodium fat-free chicken broth
- 1 1/2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans
- 2 bay leaves
- 6 cups escarole, chopped
- 1 tablespoon sherry wine vinegar
- 3/8 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon crushed red pepper flakes (red pepper flakes)
Recipe
- 1 heat a 6-quart pressure cooker over medium-high heat.
- 2 add oil to pan; swirl to coat. add onion; sauté 3 minutes.
- 3 add garlic and chorizo; sauté 2 minutes.
- 4 stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
- 5 close lid securely, bring to high pressure over high heat. adjust heat to medium or level needed to maintain high pressure. cook 1 hour.
- 6 remove from heat. use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- 7 remove lid, directing steam away from you. discard bay leaves.
- 8 add escarole and remaining ingredients, stirring just until escarole wilts.
- 9 serve immediately.
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