Recipe

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.

  • 40 mins preparation
  • 30 mins cooking
  • Serves 6
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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.

Notes

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

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