Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Total time: 48 min
Ingredients: 2 tablespoon olive oil; 1 cup onion chopped (1 medium); 4-5 cloves garlic crushed (or ½ teaspoon garlic powder); 1 cup carrot chopped (2 carrots); 1 cup celery chopped (2 Ribs); 31 ounce cooked chickpeas (2 cans) drained and rinsed; 14.5 ounce fire-roasted tomatoes (1 can) or 4 medium size 'ripe' Roma tomatoes de-seeded & pureed coarsely; 2 tablespoon tomato paste; 1 tablespoon sun dried tomatoes optional, but recommended; ½ teaspoon ground cinnamon (reduce to ¼ for milder taste); 2 teaspoon ground cumin; 2 teaspoon paprika (sweet not smoked); 2 teaspoon ground coriander; 1 tablespoon chili garlic sauce (optional but recommended) I use sambal olek, adjust to taste); 1 teaspoon salt; 1 teaspoon crushed black pepper or ½ teaspoon ground pepper; 3-4 cups vegetable broth or water; 2 cups coarsely chopped baby spinach; Juice of ½ lemon; 1 teaspoon honey optional

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Total: 48

Servings: 6

Instructions

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Step 1

Turn on the Instant Pot. Add all the ingredients listed under 'Pressure cook', including vegetable stock. Give it a good stir. Close the lid and set Manual/Pressure Cook for 8 mins at high pressure. Set the vent to sealing position.

Step 2

Once the cook time is done, let the pressure release naturally for 5 minutes. After that manually release pressure.

Step 3

Once the pin has dropped, open the lid. Using a potato masher, mash a few beans to thicken the soup a bit. Add chopped spinach, juice of ½ a lemon, and a teaspoon of honey.

Step 4

Stir and let it sit for 5 minutes. The spinach will wilt down and the soup will thicken a bit during these 5 mins. Enjoy as-is, or with a slice of toasted baguette, or, couscous. For a gluten-free alternative, you can serve it with quinoa.

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