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Instant Pot - Moroccan Soup with Chickpeas and split red peas
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Brandt DInstant Pot - Moroccan Soup with Chickpeas and split red peas
This is a twist on a Moroccan Soup. I like the hearty broth and use of leftovers and whatever is in the house. For a little earthy taste add 1/3 cup of mushrooms.
Ingredient
Cooking time :
20 minutes
2 tbsp
olive oil
1 cup
diced onions
1 1/2 tsp
garlic powder
2-3 tsp
Moroccan spice
1/8 tsp
Cayenne
1 can
chopped tomatoes
1/2 cup
sliced mushrooms optional
1 cup
sliced pork
1 cup
Chickpeas
1 cup
Split red lentils
1/2 cup
quinoa
6 cups
chicken stock
Cooking instructions
* Step 1
In an electric pressure cooker press saute add oil, bring to hot
* Step 2
Add diced onions, carrots, celery. Cook for about 3 minutes.
* Step 3
Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated)
* Step 4
Add the chicken stock, respect the 1/2 pot line.
* Step 5
Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy
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