Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

This Instant Pot Split Pea Soup with bold Moroccan flavours is hearty, satisfying and super quick and easy to make. Instant Pot Split Pea Soup will thicken as it cools. If it becomes too thick, add in additional stock.

Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:

1. Make ready 2 tbsp olive oil
2. Make ready 1 cup diced onions
3. Prepare 1 1/2 tsp garlic powder
4. Prepare 2-3 tsp Moroccan spice
5. Take 1/8 tsp Cayenne
6. Prepare 1 can chopped tomatoes
7. Take 1 carrot sliced
8. Make ready 1/2 cup sliced mushrooms optional
9. Make ready 1 celery sliced
10. Take 1 cup sliced pork
11. Take 1 cup Chickpeas
12. Get 1 cup Split red lentils
13. Take 1/2 cup quinoa
14. Prepare 6 cups chicken stock

They're often used in salads, snacks, soups, stews, curry, or ground into flour in Indian. This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it's super The chickpeas should be rinsed and drained right out of the can before adding them to the soup. This soup was so delicious and easy. I make it in my Instant Pot.

Instructions to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:

1. In an electric pressure cooker press saute add oil, bring to hot
2. Add diced onions, carrots, celery. Cook for about 3 minutes.
3. Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated)
4. Add the chicken stock, respect the 1/2 pot line.
5. Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy

Basically sautés onion carrots and garlic. Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

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