One-Hour Spanish Chickpea Soup
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.
Heat a 6-quart pressure cooker over medium-high heat.
Add oil to pan; swirl to coat.
Add onion; saut 3 minutes.
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.
Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure.
Remove lid. Discard bay leaves.
Add escarole and remaining ingredients, stirring just until escarole wilts.