Instant Pot Cajun Spiced Chickpea Soup (Vegan)
Total Time
50 minutes
Prep Time
0 minutes
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
approx. 4 servings
- 1 tablespoon coconut or olive oil
- 1 cup chickpeas (garbanzo beans), dried or soaked
- 1 cup crushed tomatoes
- 1/2 cup chopped carrots
- 1 1/2 teaspoons cajun spice
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon red chili flakes (omit if you do not like spicy)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon chili powder
- 7 cups vegetable broth or water
- 1/2 cup mixed greens
- 1 tablespoon apple cider vinegar
- sea salt, to taste
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Preparation
Step 1
Add oil, chickpeas, tomatoes, carrots, spices and broth/water to your pressure cooker. Stir.
Step 2
Place lid on pressure cooker and turn vent to sealing.
Step 3
Cook on manual high pressure for 35 minutes.
Step 4
Let the pressure naturally release for 10 minutes.
Step 5
Release the steam and remove lid.
Step 6
Stir in greens and vinegar. Salt to taste.
Step 7
Serve and enjoy!
Step 8
Save recipe for the next time?
Chef's notes
Soaking the chickpeas beforehand is not required, but if you are sensitive to legumes and want to lessen the chances of digestive discomfort, soak for 3-4 hours before making this soup. No time adjustments are necessary!
You can replace the crushed tomatoes with diced or freshly chopped tomatoes.
You can omit or add any veggies of your choice.
If you do not like a touch of spicy, omit the red chili flakes.
This chickpea soup stores well in airtight containers in the refrigerator for up to one week. Simply reheat on the ‘saute’ setting of your Instant Pot or pressure cooker until warmed throughout.
