It’s soup. It’s utterly delicious, recipe-requesting soup. And it’s vegan. Need I say more? Just cook up this bad boy and take the compliments;)
This Instant Pot Middle Eastern Chickpea and Spinach Soup is another classic, originally sourced from the New Covent Garden Soup Company’s Book of Soups: New, Old and Odd Recipes, but simplified and adapted for pressure cooking. It’s quick, easy. low-fat, tasty and filling. And as if that’s not enough. absolutely no meat or dairy, a total crowd-pleaser.
If you don’t have an Instant Pot or other pressure cooker, it’s also simple to make on the stove. Simply follow the same method but use more stock, 1.5L, and simmer for 20min before stirring in the spinach.
For other quick and simple soups try my Instant Pot Broccoli and Stilton Soup. Or if you also need to keep it vegan, go for this Instant Pot Lentil and Lemon Soup or this improbably pleasing Instant Pot Celery and Cashewnut Soup.
- 1 tin chickpeas, drained
- 1 litre vegetable stock
- 150g dried apricots
- 2 cloves garlic, crushed
- 1.5 tsp ground cinnamon
- 1 tsp each chilli powder, ground cumin & ground coriander
- 2 tbsp tomato puree
- 1 lemon - zest & juice
- 200 g spinach, fresh or frozen
- Put all ingredients, except the spinach, into the Instant Pot.
- Set the valve to "sealing" and manual cook on High Pressure for 5 minutes.
- When the Instant Pot beeps to say it's done either open the valve for Quick Pressure Release if you want to proceed immediately or leave the pressure to release naturally if you want to finish the soup later.
- Stir in the spinach and leave to wilt in the residual heat for a couple of minutes.
- Blend the soup with a hand blender or liquidiser.
- If you're feeling fancy, serve with a swirl of yoghurt (vegan or regular plain yoghurt.)
If you want to make this on the hob then follow the same method but simmer for 20 minutes in a saucepan and use 1.5L stock.
