Smoky Spanish Instant Pot Chickpea Soup
Smoky Spanish Instant Pot chickpea soup is a flavorful vegan recipe with dried chickpeas, roasted red peppers, sun-dried tomatoes, and a spicy nut topping.
Nutrition Facts
Ingredients
Instructions
Soak the chickpeas in three times the amount of water overnight. Or inta-soak them in 6 cups of water. Close the sealing valve and cook for 5 minutes on High Pressure. Let the steam naturally release for 10 minutes. See notes for the quick-soak method.
Preheat the oven to 425F. (200 C.). Place the cleaned and quartered red peppers with the skins up on a parchment-lined baking tray. Roast the peppers for 20-25 minutes until the skins begin to brown.
If using dehydrated sundried tomatoes, soak them in a small bowl of hot water for a few minutes until they are soft enough to dice.
When the peppers are done, remove them from the oven and allow them to cool until you can handle them. Dice the peppers and set them aside.
Set the Instant Pot to Sauté and allow it to heat. After it beeps, add the red onions. Stir the onions frequently and cook them for about 3 minutes. Then stir in the garlic, smoked paprika, chili flakes, red peppers, sundried tomatoes, sherry vinegar, and diced tomatoes.
Turn the Instant Pot off. Add the broth or water, vinegar, and chickpeas. Use a wooden spoon to stir the ingredients and clean the bottom of the Instant Pot.
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Continue Reading at Veganwithgusto →Chef's Notes
To quick-soak the chickpeas, boil chickpeas in twice the amount of water for 2 minutes. Remove them from the heat and let them soak in the water for 2-4 hours.
The prep time includes roasting the red peppers and quick soaking the chickpeas. I have also added 15 minutes of cooking time for the Instant Pot to begin pressure cooking.
Dry chickpeas can also be soaked in water overnight. Likewise, soak chickpeas by boiling them in water for 2 minutes and letting them sit (in the water) for 2-4 hours.
To make this recipe on the stovetop, use a large Dutch oven and follow the instructions above. After adding the chickpeas and water, bring the pot to a boil, then lower it to a slow simmer. Cook the soup until the chickpeas are tender (about 45 minutes).
If you want to use canned chickpeas, cook the soup on the stovetop and eliminate the water. Use 3 cans of chickpeas plus the liquid from the can (aquafaba). Cook the soup for 15 minutes or until it starts to thicken.
Stove chickpea soup in an airtight container in the refrigerator for 5 days or in the freezer for 3 months. For best results, thaw before reheating.
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