Chickpea Instant Pot Soup (Stovetop Option) (Print Version)

# Ingredients:

01 - Dry chickpeas (2 cups).
02 - Extra virgin olive oil.
03 - Yellow onion, chopped (1).
04 - Garlic cloves, minced (3).
05 - Salt.
06 - Carrots, chopped (2).
07 - Green bell pepper, chopped (1).
08 - Red chili peppers (3-4, optional).
09 - Ground coriander (1 teaspoon).
10 - Ground cumin (1 teaspoon).
11 - Aleppo pepper (1 teaspoon).
12 - Ground turmeric (1/2 teaspoon).
13 - Ground allspice (1/2 teaspoon).
14 - Chopped tomatoes with juice (15 oz can).
15 - Low-sodium vegetable broth (6 cups).
16 - Lemon juice (1).
17 - Fresh cilantro, chopped (1 oz).

# Instructions:

01 - Soak chickpeas overnight in plenty of water, then drain.
02 - Cook onions, garlic, vegetables and spices in Instant Pot.
03 - Add chickpeas, tomatoes, broth and cook on high 15-25 minutes.
04 - Let pressure release naturally or quick release after 10 minutes.
05 - Stir in lemon juice and cilantro, drizzle with olive oil.

# Notes:

01 - Multiple cooking methods possible.
02 - Better next day.
03 - Keeps 3-4 days refrigerated.

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