Chickpea and Spinach Soup
Serves 6
Normally takes up to 2 hours by boiling in a stock pot but with a Fagor
new generation pressure cooker, only about 12 minutes. Using a new
generation pressure cooker is the fastest way to cook chickpeas and is
healthier, more environmentally friendly and cheaper than buying canned
chickpeas. You can freeze leaftovers of this chickpea and spinach soup
for eating at a later time.
2 cups (500 ml) (about 450 g) dried chickpeas (garbanzo beans)
2 medium potatoes, quartered
3 large cloves garlic
2 medium onions, quartered
8 oz (225 g) spinach
Water or chicken or vegetable stock
1/4 cup (60 ml) canola or olive oil
Salt and pepper to taste
Pressure Cooker Recipes
Directions:
Soak chickpeas in water for at least four hours (or start soaking before
work in the morning so they are ready by the evening). After soaking,
dispose the soaking water and rinse chickpeas. Place chickpeas in the
pressure cooker. Add potatoes, garlic cloves and onions. Add water or
stock to cover the chickpeas. Lock the lid in place and bring to
pressure, then lower heat and cook for suggested time. Allow pressure
to drop by the quick release method [2] or automatic release method [3]
and remove the lid. Scoop out about 1 1/2 cups (350 ml) of chick peas
and set aside. Using a blender, blend the soup until you have a creamy
puree. Add more liquid if necessary. Add the spinach and the oil.
Lock the lid in place and bring to high pressure, lower heat and cook 1
minute.
Suggested time for fast 15 psi pressure cookers: Cook for 9-14 minutes
on high pressure.
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