This is such an easy, cupboard essential meal. You don’t necessarily need a pressure cooker to make it either but it does cut down the cooking time and makes the chickpeas nice and soft. You could easily whack this in the oven for an hour or two or do it in a slow cooker.
I absolutely love chickpeas at the moment, they’re so cheap and bulk out any recipe, as well as being all good for you and stuff. I keep trying to find new ways to cook them and this is a brilliant way as they’re almost star of the show.
You can make a big batch of this and freeze it too, imagine coming home to a big steaming bowl of spicy, tomatoey goodness on a cold autumn night. And it will be autumn soon so that dream isn’t very far away!
Note I put kale in this which just kind of turned to green mulch in the pressure cooker. Spinach might be better, or if you really want kale, leave it out until five minutes before the end.
Pressure Cooker Spicy Chickpea and Chorizo Soup
Makes 3-4 portions
- 4-5 inch piece of Chorizo
- 400g tin chickpeas, rinsed and drained
- 1/2 punnet mushrooms
- 1 small onion
- Box of passata or tin chopped tomatoes
- 2 cloves garlic, crushed
- 2 tsp smoked paprika
- 1/2 fresh chilli
- 2 tsp cumin
- 1 tsp red wine vinegar
- 1 bay leaf
- 2 tsp vegetable stock powder (I like bouillon)
Finely chop the onions, chilli and mushrooms and crush the garlic. Sauté on a low heat in the pressure cooker or on the hob in a little oil for 2-3 minutes. Chop the chorizo into small pieces and place into the pan. Cook until the red oil starts to run out and then add the tomatoes, chickpeas, paprika, cumin, red wine vinegar, bay leaf and vegetable stock. Season with salt and pepper to taste.
If using a pressure cooker, set on medium heat for 20-30 minutes, if you’re using the Pressure King Pro
Release the pressure and serve with sour cream or yoghurt (depending on how spicy you made it) and rice or pitta bread.
