Recipe

Pressure cooker rice, chickpea & yoghurt soup

  • 40 mins cooking
  • Serves 6
  • Print
    Print

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
  • 1
    Place chickpeas in a medium bowl, cover with cold water, stand overnight; drain. Rinse under cold water; drain.
  • 2
    Combine 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.
  • 3
    Meanwhile, 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.
  • 4
    Release the steam pressure according to manufacturer's instructions; remove lid. Stir in rice, reserved onion and the remaining water; secure lid.
  • 5
    Bring 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.
  • 6
    Meanwhile, 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.
  • 7
    Serve soup topped with caramelised onion and fried mint.

Notes

Be careful when frying mint as it will spit.

More From Women's Weekly Food