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Instant Pot - Moroccan Soup with Chickpeas and split red peas

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We hope you got insight 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 achieve that.

The ingredients needed to cook Instant Pot - Moroccan Soup with Chickpeas and split red peas:
  1. You need 2 tbsp olive oil
  2. You need 1 cup diced onions
  3. You need 1 1⁄2 tsp garlic powder
  4. Use 2-3 tsp Moroccan spice
  5. Provide 1⁄8 tsp Cayenne
  6. Get 1 can chopped tomatoes
  7. You need 1 carrot sliced
  8. Use 1⁄2 cup sliced mushrooms optional
  9. Get 1 celery sliced
  10. Take 1 cup sliced pork
  11. Provide 1 cup Chickpeas
  12. You need 1 cup Split red lentils
  13. Prepare 1⁄2 cup quinoa
  14. Take 6 cups chicken stock
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

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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