Best 4 One Hour Spanish Chickpea Soup 6 Qt Pressure Cooker Recipes

When the winter cold sets in, there's nothing quite like a warm and hearty bowl of soup to chase away the chills. This one-hour Spanish chickpea soup, made in a 6-quart pressure cooker, is the perfect solution for a quick and easy meal that's packed with flavor. With a combination of chickpeas, vegetables, and spices, this soup is not only delicious but also a great source of protein, fiber, and essential nutrients.

Here are our top 4 tried and tested recipes!

ONE-HOUR SPANISH CHICKPEA SOUP - 6-QT PRESSURE COOKER

One-Hour Spanish Chickpea Soup - 6-Qt Pressure Cooker image

Entered for safe-keeping, by Ann Taylor Pittman, September 2010 Cooking Light. Calls for 6-quart pressure cooker. Be sure to use high-quality Spanish chorizo instead of fresh or raw Mexican chorizo. Note: the chickpeas do not need to be pre-soaked.

Provided by KateL

Categories Stew

Time 1h21m

Yield 7 1/2 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 1/2 cups onions, chopped
5 garlic cloves, minced
4 ounces spanish chorizo, diced
2 1/2 cups water
2 1/2 cups reduced-sodium fat-free chicken broth
1 1/2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans
2 bay leaves
6 cups escarole, chopped
1 tablespoon sherry wine vinegar
3/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (red pepper flakes)

Steps:

Heat a 6-quart pressure cooker over medium-high heat.
Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
Add garlic and chorizo; sauté 2 minutes.
Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
Remove lid, directing steam away from you. Discard bay leaves.
Add escarole and remaining ingredients, stirring just until escarole wilts.
Serve immediately.

PRESSURE COOKER CHICKPEAS

Pressure Cooker Chickpeas image

Provided by Alton Brown

Time 1h10m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

Ingredients

9 cups water
1 pound dried chickpeas, sorted and rinsed
1 teaspoon kosher salt

Steps:

Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.

PRESSURE-COOKER CHICKPEA AND POTATO CURRY

Pressure-Cooker Chickpea and Potato Curry image

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2-1/2 cups vegetable stock
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 large baking potato, peeled and cut into 3/4-inch cubes
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

Pressure Cooker Chickpea, Red Pepper and Tomato Stew image

This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sundried tomatoes is delicious, especially when augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. You can also use this recipe to prepare the dish in a slow cooker.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil, plus more for serving
1 red onion, chopped
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
5 garlic cloves, smashed and finely chopped
1/2 teaspoon smoked paprika
3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

Steps:

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.

Tips:

Use a high-quality olive oil. This will give your soup a rich, flavorful base.
Don't be afraid to experiment with different vegetables. Some other good options include carrots, celery, and bell peppers.
Add a bay leaf or two for extra flavor.
Serve with a side of crusty bread or crackers. This will help to soak up all of the delicious broth.
Make a big batch and freeze it for later. This soup is even better the next day, and it's a great option for a quick and easy meal.

Conclusion:

This easy one-hour Spanish chickpea soup is a delicious and healthy meal that's perfect for a busy weeknight. It's packed with protein and fiber, and it's also a good source of vitamins and minerals. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!