Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have 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:
- Get 2 tbsp olive oil
- Make ready 1 cup diced onions
- Make ready 1 1/2 tsp garlic powder
- Take 2-3 tsp Moroccan spice
- Prepare 1/8 tsp Cayenne
- Get 1 can chopped tomatoes
- Take 1 carrot sliced
- Make ready 1/2 cup sliced mushrooms optional
- Make ready 1 celery sliced
- Prepare 1 cup sliced pork
- Get 1 cup Chickpeas
- Prepare 1 cup Split red lentils
- Get 1/2 cup quinoa
- Get 6 cups chicken stock
Step by Step 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
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