Name: Pressure-cooker spicy chickpea and lentil soup
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: Spicy chickpea & lentil soup; 1 cup (200g) dried chickpeas (garbanzo beans); 2 teaspoon olive oil; 1 (150g) medium brown onion, chopped finely; 3 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated coarsely; 2 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried chilli flakes; 410 gram canned crushed tomatoes; 1 litre (4 cups) water; 2 cup (500ml) vegetable stock; 2 (300g) stalks celery, trimmed, sliced thickly; 470 gram pumpkin, cut into 1cm (½-inch) pieces; 1 cup (200g) red lentils, rinsed, drained; 2 tablespoon lime juice; 1/2 cup fresh coriander (cilantro), coarsely chopped

Pressure-cooker spicy chickpea and lentil soup

Create the flavours and textures of a slow-cooked meal in under an hour by using your pressure cooker. This delicious chickpea and lentil soup can be ready in no time at all, perfect for a cool weeknight dinner.

PRESSURE COOKER SPICY CHICKPEA & LENTIL SOUP

Serves 6

Prep

40M

Cook

30M

Total

1H 10M

Ingredients

Spicy chickpea & lentil soup

1 cup (200g) dried chickpeas (garbanzo beans)

2 teaspoon olive oil

1 (150g) medium brown onion, chopped finely

3 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated coarsely

2 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried chilli flakes

410 gram canned crushed tomatoes

1 litre (4 cups) water

2 cup (500ml) vegetable stock

2 (300g) stalks celery, trimmed, sliced thickly

470 gram pumpkin, cut into 1cm (½-inch) pieces

1 cup (200g) red lentils, rinsed, drained

2 tablespoon lime juice

1/2 cup fresh coriander (cilantro), coarsely chopped

Method

Spicy chickpea & lentil soup

1.Place chickpeas in a medium bowl, cover with cold water, stand overnight, drain. Rinse under cold water, drain.

2.Heat oil in a 6-litre (24-cup) pressure cooker, cook onion, garlic and ginger, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Add tomatoes, the water, stock and chickpeas, secure lid. Bring cooker to high pressure according to manufacturer’s instructions. Reduce heat to stabilise pressure, cook 25 minutes.

3.Release the steam pressure according to the manufacturer’s instructions, remove lid. Add celery, pumpkin and lentils, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 5 minutes.

4.Release the steam pressure according to manufacturer’s instructions, remove lid. Stir in juice and coriander, season to taste.

Always check the manufacturer’s instructions before using a pressure cooker.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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