Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special 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 bit tasty. This is gonna smell and look delicious.
Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Take 2 tbsp olive oil
- Take 1 cup diced onions
- Make ready 1 1/2 tsp garlic powder
- Make ready 2-3 tsp Moroccan spice
- Make ready 1/8 tsp Cayenne
- Make ready 1 can chopped tomatoes
- Take 1 carrot sliced
- Take 1/2 cup sliced mushrooms optional
- Take 1 celery sliced
- Get 1 cup sliced pork
- Take 1 cup Chickpeas
- Take 1 cup Split red lentils
- Get 1/2 cup quinoa
- Take 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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