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The ingredients needed to cook Instant Pot – Moroccan Soup with Chickpeas and split red peas:
- Prepare 2 tbsp of olive oil.
- Take 1 cup of diced onions.
- Provide 1 1/2 tsp of garlic powder.
- You need 2-3 tsp of Moroccan spice.
- Take 1/8 tsp of Cayenne.
- Take 1 can of chopped tomatoes.
- Take 1 of carrot sliced.
- Prepare 1/2 cup of sliced mushrooms optional.
- Get 1 of celery sliced.
- Prepare 1 cup of sliced pork.
- Take 1 cup of Chickpeas.
- Prepare 1 cup of Split red lentils.
- You need 1/2 cup of quinoa.
- Prepare 6 cups of 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.
Stir in the spinach and let heat through until wilted, just a couple minutes. Split Pea Soup with Ham Hocks. Jump to Recipe · Print Recipe. This Turkish-inspired Instant Pot split pea soup (or stew) is seriously delicious and filling. Made in a pressure cooker, it's a quick and easy vegan and gluten-free recipe.
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