Instant Pot  Chickpea Orzo Soup

"This soup is one of the best I’ve had. It’s very hearty and has a lot of great flavors!"

"Delicious! Even my 8-year olds ate it, and that is a high bar. I’ll definitely be making this again."

"I love the combination of flavors. This recipe will become a staple in my house."

First, gather your ingredients.

dried chilies

rosemary

onion

garlic

bay leaves

tomato paste

lemon

orzo

cumin

smoked paprika

sun-dried tomatoes

capers

diced tomatoes

vegetable broth

salt & pepper

chickpeas

oregano

Begin by dicing the onions and mincing the garlic.

 Turn on the Sauté setting of the Instant Pot and add olive oil. Cook the onions for 5 minutes, until lightly browned.

Add the garlic and stir frequently for 1-2 minutes.

Add the spices, chili peppers, and tomato paste and stir frequently for 1-2 minutes.

Pour in some of the vegetable broth to deglaze the pot, scraping up any browned bits.

Pour in the remaining broth and water, along with the chickpeas.

Add the orzo, fresh herbs, salt, and pepper.

Pour in the diced tomatoes and stir to combine. Select the Pressure Cook setting at high pressure for 4 minutes.

Once the timer is done, allow a natural pressure release for 5 minutes.

Open the pot, stir well, and add in the sun-dried tomatoes, capers, and parsley. Enjoy!

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