One Hour Spanish Chickpea Soup 6 Qt Pressure Cooker

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Entered for safe-keeping, by ann taylor pittman, september 2010 cooking light. Calls for 6-quart pressure cooker. be sure to use high-quality spanish chorizo instead of fresh or raw mexican chorizo. note: the chickpeas do not need to be pre-soaked.

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Steps

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Heat a 6-quart pressure cooker over medium-high heat.

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Add oil to pan.

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Swirl to coat.

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Add onion.

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Saut 3 minutes.

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Add garlic and chorizo.

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Saut 2 minutes.

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Stir in 2 1 / 2 cups water , broth , chickpeas , and bay leaves.

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Close lid securely , bring to high pressure over high heat.

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Adjust heat to medium or level needed to maintain high pressure.

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Cook 1 hour.

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Remove from heat.

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Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent , or place cooker under cold running water to release pressure.

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Remove lid , directing steam away from you.

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Discard bay leaves.

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Add escarole and remaining ingredients , stirring just until escarole wilts.

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Serve immediately.

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Ingredients

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olive oil, onions, garlic cloves, spanish chorizo, water, reduced-sodium fat-free chicken broth, dried garbanzo beans, bay leaves, escarole, sherry wine vinegar, kosher salt, fresh ground black pepper, crushed red pepper flakes