Spicy chickpea soup (Instant pot)

This recipe is one of Carls favourite soups.

It seems like a lot of work for soup but it’s well worth making your own chickpea in bone broth. The flavour is amazing - way better than anything out of a tin.

You can of course cook the chickpeas and use them in hummus, salads etc. if you don’t want to make the soup.

I always cook this in the instant pot but of course it will work in a slow cooker or stove top.

Chickpeas in pork bone broth (no soak method)

I do a no soak method in the Instant pot but you can soak them and cook them on the stove top or in a slow cooker.

Ingredients for chickpeas in bone broth

  • 1 cup dried chickpeas (garbanzo beans)

  • 1 whole head garlic , crushed

  • 2 bay leaves

  • 1 onion sliced

  • 1 ½ teaspoon sea salt

  • 4 cups Berkshire pork bone broth

Ingredients for soup

  1. 1/2 Cup chopped onion

  2. 1 tablespoon olive oil

  3. 2 cloves garlic crushed (or ¼ teaspoon garlic powder)

  4. ½ cup chopped carrots

  5. ½ cup celery chopped 

  6. 4 ripe tomatoes de-seeded & chopped coarsely

  7. 1 tablespoon tomato purée

  8. ¼ teaspoon ground cinnamon 

  9. 1 teaspoon ground cumin

  10. 1 teaspoon paprika

  11. 1 teaspoon ground coriander

  12. 1/2 tablespoon sriracha sauce

  13. salt to taste

  14. ½ teaspoon crushed black pepper or ¼ teaspoon ground pepper

Directions

  1. Rinse chickpeas under cold water, then pick out any stones or debris. Drain chickpeas well.

  2. Add 1 cup unsoaked chickpeas, bay leaves, garlic, onion and 1 1/2tsp salt to the Instant Pot

  3. Add 4 cups bone broth, then give it a quick mix.

  4. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

  5. High Pressure 42 minutes + Natural Release 20 minutes

  6. Prep the rest of the soup ingredients - sauté diced onion in olive oil.

  7. Once pressure has released, remove bay leaves from instant pot and add rest of ingredients then pressure cook for 8mins on high. Allow pressure to release naturally..