Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, instant pot - moroccan soup with chickpeas and split red peas. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first 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 cook that.
The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Make ready 2 tbsp olive oil
- Get 1 cup diced onions
- Take 1 1/2 tsp garlic powder
- Get 2-3 tsp Moroccan spice
- Take 1/8 tsp Cayenne
- Prepare 1 can chopped tomatoes
- Take 1 carrot sliced
- Prepare 1/2 cup sliced mushrooms optional
- Prepare 1 celery sliced
- Make ready 1 cup sliced pork
- Take 1 cup Chickpeas
- Prepare 1 cup Split red lentils
- Take 1/2 cup quinoa
- Prepare 6 cups chicken stock
Steps 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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