Instant Pot Chickpea Orzo Soup
#soup
#instant
#chickpea
#orzo
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil 2 tbsp
- large yellow onion 1
- garlic cloves 8
- smoked paprika 2 tsp
- ground cumin 2 tsp
- dried red chile peppers 2
- tomato paste 4 tbsp
- low-sodium vegetable broth 4 cup
- water 2 cup
- orzo 1 cup
- chickpeas 2
- bay leaves 2
- sprigs fresh rosemary 2
- sprigs fresh oregano 4-6
- kosher salt 1 ½ tsp
- Freshly
- diced tomatoes 1
- oil-packed sun-dried tomatoes 1.4-1.6 oz
- capers 3 tbsp
- flat-leaf parsley ½ cup
- Lemon zest
📝
Storage: Store leftovers in an airtight container in the fridge for 5-6 days. I prefer to reheat leftovers on the stove, but microwave also works fine. Storage: This soup freezes quite well and can be frozen for about 3 months. Cool the soup completely, then transfer to freezer-safe containers, leaving a little space for expansion. Defrost before reheating. Nutrition boost: Want to sneak some greens into this soup? Add some greens like finely chopped kale or Swiss chard, baby spinach, etc. Nutrition boost: Want to add extra veggies? Throw in a few diced carrots or diced red bell pepper.
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1Gather: extra virgin olive oil , large yellow onion , garlic cloves , smoked paprika , ground cumin , dried red chile peppers , tomato paste , low-sodium vegetable broth , water , orzo , chickpeas , bay leaves , sprigs fresh rosemary , sprigs fresh oregano , kosher salt , Freshly cracked black pepper to taste, diced tomatoes , oil-packed sun-dried tomatoes , capers , flat-leaf parsley , Lemon zest .
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2Select the Sauté setting on the Instant Pot. After a minute or two, add the olive oil. Once the oil is hot, add the onions and cook for 5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and stir frequently for 1-2 minutes .
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3Add the smoked paprika, cumin, dried chili peppers, and tomato paste. Cook, stirring frequently to prevent sticking, for 1-2 minutes , until tomato paste is darker in color.
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4Pour in some of the vegetable broth to deglaze the pot. Use a wooden spoon or flat-end spatula to scrape up the browned bits on the bottom of the pot.
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5Pour in the remaining broth, along with the water, orzo chickpeas, bay leaves, rosemary sprigs, oregano sprigs, salt, pepper, and diced tomatoes. Stir to combine.
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6Secure the lid and select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
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7After the timer is done, allow a natural pressure release for 5 minutes , then release the pressure manually. Open the pot and remove the bay leaves and any remaining whole herb sprigs. Add in the chopped sun-dried tomatoes, capers, and parsley. Stir to combine. Season to taste with salt and pepper as needed.
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8Transfer the soup to bowls, and if desired, garnish with additional chopped parsley and a very light sprinkling of lemon zest.