Moroccan Chickpea Soup

Source

A cheap and easy vegetable soup made in a 6qt Instant Pot. Ingredients can be halved without changing cooking time. Serves 4, 358 calories per serving.

Ingredients

• 2 cups Onion, chopped
• 2 cups Carrots, chopped
• 2 cups Celery, chopped
• 8 cloves Garlic, crushed
• 2 tbsp Chili Garlic Sauce
• 2x 31oz Canned Chickpeas, rinsed
• 2x 14oz Fire Roasted Tomatoes
• 2x 32oz Vegetable Broth
• 4 tbsp Tomato Paste
• 4 tbsp Olive Oil
• 1 tsp Ground Cinnamon
• 4 tsp Cumin
• 4 tsp Paprika
• 4 tsp Coriander
• 2 tsp Salt
• 2 tsp Black Pepper

• 4 cups Kale, chopped
• 2 tsp Honey
• Juice of one lemon

Recipe

1. Prepare a 6 quart Instant Pot.

2. Add all ingredients except Kale, Honey, and lemon juice to the Instant Pot and stir.

3. Close the Instant Pot lid, and seal the vent. Pressure cook for 8 minutes. Let pressure release naturally for 10 minutes, then vent. Open the lid once the pin has dropped.

4. Mash a few beans to thicken the soup. Add the second set of ingredients, stir, and let sit for 5 minutes.

Enjoy!