How to Prepare Gordon Ramsay Instant Pot - Moroccan Soup with Chickpeas and split red peas

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Easy Dump & Start Instant Pot recipe for Moroccan Chickpea Soup, a hearty and flavorful dish. This Instant Pot Split Pea Soup with bold Moroccan flavours is hearty, satisfying and super quick and easy to make. It will be your new favourite Instant This is popular in the Northern region of Morocco where they accompany it with Moroccan bread called khobz. You can easily make this with Indian.

To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:

1. Get 2 tbsp olive oil
2. Make ready 1 cup diced onions
3. Get 1 1/2 tsp garlic powder
4. Get 2-3 tsp Moroccan spice
5. Make ready 1/8 tsp Cayenne
6. Get 1 can chopped tomatoes
7. Get 1 carrot sliced
8. Make ready 1/2 cup sliced mushrooms optional
9. Get 1 celery sliced
10. Take 1 cup sliced pork
11. Prepare 1 cup Chickpeas
12. Make ready 1 cup Split red lentils
13. Make ready 1/2 cup quinoa
14. Prepare 6 cups chicken stock

This vegan and gluten-free friendly Instant Pot chickpea stew is a delicious main meal full of Moroccan-influenced spices and flavours. By :Instant Pot Recipe Collection Cookbook. Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut.

Instructions to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:

1. In an electric pressure cooker press saute add oil, bring to hot
2. Add diced onions, carrots, celery. Cook for about 3 minutes.
3. Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated)
4. Add the chicken stock, respect the 1/2 pot line.
5. Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy

Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut. This hearty vegan sweet potato soup features chickpeas and veggies in a flavorful harissa spiked broth. Turn OFF Instant Pot and add vegetable broth. Mix well or scrape to deglaze the pot and make sure no browned bits of I had to substitute chickpeas with Northern white beans, but it came.

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