Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Take 2 tbsp olive oil
- Make ready 1 cup diced onions
- Take 1 1/2 tsp garlic powder
- Get 2-3 tsp Moroccan spice
- Take 1/8 tsp Cayenne
- Prepare 1 can chopped tomatoes
- Prepare 1 carrot sliced
- Get 1/2 cup sliced mushrooms optional
- Make ready 1 celery sliced
- Take 1 cup sliced pork
- Prepare 1 cup Chickpeas
- Make ready 1 cup Split red lentils
- Make ready 1/2 cup quinoa
- Get 6 cups chicken stock
Steps 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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