Once the chickpeas are soaked overnight, your pressure cooker needs just 15 minutes to turn them into this comforting soup.
Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
1 1/2 cups dried garbanzo beans (chickpeas), soaked in water overnight, drained
1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon snipped rosemary
5 cups vegetable broth
1 (14.5-ounce) can chopped tomatoes
2 bay leaves
1 teaspoon cardamom powder
Salt, to taste
Pepper, to taste
3 tablespoons chopped fresh basil
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Sauté onion in hot oil for about 3 minutes. Add garlic and rosemary then cook for 1 minute.
2. Add the garbanzo beans, vegetable broth, tomatoes, bay leaves, cardamom powder then season to taste with salt and pepper.
3. Close the lid and lock. Cook for 15 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
4. Remove bay leaves and discard. Use an immersion blender to puree until smooth.
5. Stir in the chopped basil and let simmer for about 5 minutes before serving.