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Chickpea Noodle Soup Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chickpea Noodle Soup That Warms Your Soul in a Pressure Cooker

This comforting chickpea noodle soup is packed with flavor and comes together quickly in the pressure cooker, making it the ultimate cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Extra-virgin olive oil for base flavor
  • 1 medium Yellow onion chopped
  • 1 cup Celery thinly sliced, about 2 stalks
  • 1 cup Carrots peeled, cut into thin rounds (2 medium)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Ground turmeric
  • 1/2 teaspoon Curry powder optional
  • 1 Bay leaf
  • 1 can Chickpeas rinsed and drained, or 1 1/2 cups cooked
  • 8 ounces Spiral pasta or noodle of choice
  • 2 tablespoons Fresh flat-leaf parsley chopped
  • 2 quarts Vegetable broth 8 cups
  • Freshly ground black pepper to taste

Equipment

  • 1 Pressure cooker

Method
 

Instructions
  1. Warm olive oil in the pressure cooker pot on medium heat. Add onion, celery, carrots, and salt. Stir often and cook until onions are soft and translucent, about 5 to 7 minutes.
  2. Add turmeric, curry powder (if using), and bay leaf. Pour in vegetable broth and stir to combine. Scrape bottom to prevent sticking.
  3. Lock the lid and set pressure cooker to high pressure for 5 minutes. Use quick release method when done. Be careful of steam!
  4. Open lid and stir in chickpeas and pasta. Close lid and cook on high pressure for 4 more minutes.
  5. Let pressure release naturally for 5 to 10 minutes.
  6. Open lid, remove bay leaf, season with freshly ground black pepper and more salt if needed. Stir in fresh parsley.
  7. Serve hot and cozy.

Notes

To keep noodles from getting soggy in leftovers, consider cooking separately and adding when reheating. The soup stores well in the fridge for several days and can be frozen in portions.