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.