Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Prepare 2 tbsp olive oil
- Prepare 1 cup diced onions
- Make ready 1 1/2 tsp garlic powder
- Prepare 2-3 tsp Moroccan spice
- Take 1/8 tsp Cayenne
- Make ready 1 can chopped tomatoes
- Make ready 1 carrot sliced
- Prepare 1/2 cup sliced mushrooms optional
- Take 1 celery sliced
- Take 1 cup sliced pork
- Make ready 1 cup Chickpeas
- Make ready 1 cup Split red lentils
- Make ready 1/2 cup quinoa
- Make ready 6 cups chicken stock
Instructions 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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