Instant Pot - Moroccan Soup with Chickpeas and split red peas
Instant Pot - Moroccan Soup with Chickpeas and split red peas

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Great recipe for Instant Pot - Moroccan Soup with Chickpeas and split red peas. This is a twist on a Moroccan Soup. I like the hearty broth and use of leftovers and whatever is in the house. 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.

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

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

That means, simply add in all the ingredients in the pot, turn it on and enjoy! If you are cooking in a pressure cooker, place the split peas, garlic, and water in the pot. For the split pea bessara, the dried split peas are simmered in water with onions, garlic, paprika and cumin before being pureed. Although it's not traditional, I like to replace some of the water with chicken broth for a richer flavor.

Steps 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

For the split pea bessara, the dried split peas are simmered in water with onions, garlic, paprika and cumin before being pureed. Although it's not traditional, I like to replace some of the water with chicken broth for a richer flavor. You can use vegetable broth or all water for a vegetarian version. Place a large skillet over medium-high heat. Transfer the veggies to the bottom of a large slow cooker.

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