Pressure cooker rice, chickpea & yoghurt soup
Apr 30, 1975 2:00pm- 40 mins cooking
- Serves 6
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Ingredients
Pressure cooker rice, chickpea & yoghurt soup
- 1 cup (200g) dried chickpeas (garbanzo beans)
- 2 litre (8 cups) water
- 1/2 cup (125ml) olive oil
- 2 brown onions (400g), sliced thinly
- 1 cup (200g) jasmine rice
- 500 gram greek-style yoghurt
- 1 1/2 cup loosely packed fresh mint leaves
Method
Pressure cooker rice, chickpea & yoghurt soup
- 1Place chickpeas in a medium bowl, cover with cold water, stand overnight; drain. Rinse under cold water; drain.
- 2Combine chickpeas and half the water in a 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure according to manufacturer's instructions. Reduce heat to stabilise pressure, if required; cook 10 minutes.
- 3Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium heat; cook onion, stirring, about 5 minutes or until browned lightly. Remove half the onion from pan; reserve. Cook remaining onion, stirring, about 8 minutes or until caramelised.
- 4Release the steam pressure according to manufacturer's instructions; remove lid. Stir in rice, reserved onion and the remaining water; secure lid.
- 5Bring cooker to high pressure. Reduce heat to stabilise pressure, if required; cook 5 minutes. Release pressure according to manufacturer's instructions: remove lid. Stir in yoghurt; simmer, uncovered, until hot. Season to taste.
- 6Meanwhile, heat remaining oil in a small saucepan over high heat; deep-fry mint, in batches, until bright green. Remove with a slotted spoon; drain on absorbent paper.
- 7Serve soup topped with caramelised onion and fried mint.
Notes
Be careful when frying mint as it will spit.