Instant Pot - Moroccan Soup with Chickpeas and split red peas.
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Composition of Instant Pot - Moroccan Soup with Chickpeas and split red peas:
- Prepare 2 tbsp - olive oil.
- Need 1 cup diced onions.
- Give 1 1/2 tsp garlic powder.
- Provide 2-3 tsp of Moroccan spice.
- Provide 1/8 tsp Cayenne.
- Give 1 can for chopped tomatoes.
- Provide 1 - carrot sliced.
- Give 1/2 cup - sliced mushrooms optional.
- You need 1 of celery sliced.
- Give 1 cup for sliced pork.
- Provide 1 cup - Chickpeas.
- Prepare 1 cup - Split red lentils.
- Require 1/2 cup for quinoa.
- Give 6 cups of chicken stock.
Instant Pot - Moroccan Soup with Chickpeas and split red peas making process:
- In an electric pressure cooker press saute add oil, bring to hot.
- Add diced onions, carrots, celery. Cook for about 3 minutes..
- Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated).
- Add the chicken stock, respect the 1/2 pot line..
- Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy.
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