One-Hour Spanish Chickpea Soup

Name: One-Hour Spanish Chickpea Soup
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 2 bay leaves; 1 teaspoons freshly ground black pepper; 0 teaspoons crushed red pepper; 355 milliliters dried chickpeas (garbanzo beans); 1 liters chopped escarole; 5 garlic cloves, minced; 0 teaspoons kosher salt; 591 milliliters fat-free, lower-sodium chicken broth; 1 Tbsp olive oil; 355 milliliters chopped onion; 1 Tbsp sherry vinegar; 113 grams Spanish chorizo, diced; 591 milliliters water

The recipe One-Hour Spanish Chickpea Soup is ready in roughly 1 hour and 17 minutes and is definitely an awesome gluten free and dairy free option for lovers of European food. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 324 calories, 17g of protein, and 13g of fat per serving. It will be a hit at your Autumn event. A mixture of escarole, water, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat a 6-quart pressure cooker over medium-high heat.

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Pressure Cooker

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; saut 3 minutes.

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Onion

Add garlic and chorizo; saut 2 minutes. Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 hour.

Ingredients you will need

Bay Leaves