Instant Pot Vegetable and Chickpea Soup
By Lawman JohnsonPublished on May 18, 2022
Time
1 hour
Yield
Serves 6 to 8
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces1 onion, chopped fine ½ teaspoon table salt ½ teaspoon pepper 1½ tablespoons baharat 4 garlic cloves, minced1 tablespoon tomato paste 4 cups vegetable or chicken broth 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces2 zucchini, quartered lengthwise and sliced 1 inch thick1 (15-ounce) can chickpeas, rinsed⅓ cup chopped fresh mint
Before You Begin
If you can't find baharat, you can substitute 1½ teaspoons ground nutmeg, 1½ teaspoons paprika, ½ teaspoon ground coriander, ½ teaspoon ground cinnamon, and ½ teaspoon ground cumin.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell pepper, onion, salt, and pepper and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in baharat, garlic, and tomato paste and cook until fragrant, about 1 minute. Stir in broth and tomatoes and reserved juice, scraping up any browned bits, then stir in potatoes.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir zucchini and chickpeas into stew and cook, using highest sauté function, until zucchini is tender, 10 to 15 minutes. Turn off multicooker. Season with salt and pepper to taste. Drizzle individual portions with extra oil, and sprinkle with mint before serving.
Time
1 hourYield
Serves 6 to 8Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 onion, chopped fine
½ teaspoon table salt
½ teaspoon pepper
1½ tablespoons baharat
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups vegetable or chicken broth
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped
1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
2 zucchini, quartered lengthwise and sliced 1 inch thick
1 (15-ounce) can chickpeas, rinsed
⅓ cup chopped fresh mint
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 onion, chopped fine
½ teaspoon table salt
½ teaspoon pepper
1½ tablespoons baharat
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups vegetable or chicken broth
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped
1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
2 zucchini, quartered lengthwise and sliced 1 inch thick
1 (15-ounce) can chickpeas, rinsed
⅓ cup chopped fresh mint
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 onion, chopped fine
½ teaspoon table salt
½ teaspoon pepper
1½ tablespoons baharat
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups vegetable or chicken broth
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped
1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
2 zucchini, quartered lengthwise and sliced 1 inch thick
1 (15-ounce) can chickpeas, rinsed
⅓ cup chopped fresh mint
Why This Recipe Works
We wanted to cut down a lengthy list of spices, so we turned to baharat, a potent Middle Eastern spice blend. Using the sauté function, we started by browning the bell peppers and onion to develop depth. The baharat was next, followed by a little garlic and tomato paste. After cooking it all under pressure, we simmered the delicate zucchini in the stew to ensure that it remained green and tender, adding convenient canned chickpeas to warm through. A little olive oil drizzled at the end provided richness, while chopped mint added freshness.
Before You Begin
If you can't find baharat, you can substitute 1½ teaspoons ground nutmeg, 1½ teaspoons paprika, ½ teaspoon ground coriander, ½ teaspoon ground cinnamon, and ½ teaspoon ground cumin.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell pepper, onion, salt, and pepper and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in baharat, garlic, and tomato paste and cook until fragrant, about 1 minute. Stir in broth and tomatoes and reserved juice, scraping up any browned bits, then stir in potatoes.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir zucchini and chickpeas into stew and cook, using highest sauté function, until zucchini is tender, 10 to 15 minutes. Turn off multicooker. Season with salt and pepper to taste. Drizzle individual portions with extra oil, and sprinkle with mint before serving.
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