One Hour Spanish Chickpea Soup 6 Qt Pressure Cooker
Warm, hearty, and infused with bold Spanish flavors, this One Hour Spanish Chickpea Soup is a quick and satisfying meal made effortlessly in a 6-quart pressure cooker. Using nutrient-packed dried chickpeas, smoky paprika, and vibrant vegetables like carrots, celery, and spinach, this recipe delivers a wholesome, protein-rich soup in just about an hour. The pressure cooker ensures tender chickpeas without overnight waiting, while the combination of garlic, cumin, and tomatoes creates a deeply flavorful broth. Finished with a touch of fresh parsley, this comforting soup is perfect for weeknight dinners or meal prep. Vegan, gluten-free, and packed with fiber, it’s as nutritious as it is delicious. Keywords: Spanish chickpea soup, pressure cooker soup, easy vegan meals, quick dinner recipe.
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Recipe Information
Ingredients
- 1.5 cups Dried chickpeas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 medium Celery stalk, diced
- 4 cloves Garlic cloves, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 leaf Bay leaf
- 1 14-ounce can Canned diced tomatoes
- 6 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach or kale, chopped
- 0.25 cup Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse and soak the dried chickpeas in water overnight or for at least 6-8 hours. Drain and set aside.
Set the 6-quart pressure cooker to 'Sauté' mode. Add olive oil and heat for 1 minute.
Add the diced onion, carrot, and celery. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic, smoked paprika, and ground cumin. Sauté for another 1 minute to toast the spices.
Add the soaked and drained chickpeas, canned diced tomatoes (with their juices), vegetable broth, bay leaf, salt, and black pepper. Stir to combine.
Cancel the 'Sauté' mode, secure the pressure cooker lid, and set the valve to the sealing position.
Set the pressure cooker to 'Manual' or 'Pressure Cook' mode on high pressure for 35 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and stir in the fresh spinach or kale. The residual heat will wilt the greens within 2-3 minutes.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy your One Hour Spanish Chickpea Soup!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 13.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
