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A large variety of instant health snacks is easily accessible. Deciding to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to instant pot - moroccan soup with chickpeas and split red peas recipe. You can cook instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Get 2 tbsp olive oil
- Take 1 cup diced onions
- Provide 1 1/2 tsp garlic powder
- You need 2-3 tsp Moroccan spice
- Provide 1/8 tsp Cayenne
- Use 1 can chopped tomatoes
- Use 1 carrot sliced
- Provide 1/2 cup sliced mushrooms optional
- Use 1 celery sliced
- You need 1 cup sliced pork
- Prepare 1 cup Chickpeas
- Get 1 cup Split red lentils
- Provide 1/2 cup quinoa
- Take 6 cups chicken stock
Steps to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- In an electric pressure cooker press saute add oil, bring to hot
- Add diced onions, carrots, celery. Cook for about 3 minutes.
- Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated)
- Add the chicken stock, respect the 1/2 pot line.
- Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy
Made in a pressure cooker, it's a quick and easy vegan and gluten-free recipe. 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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