CHICKPEA

SOUP RECIPE

VEGAN INSTANT POT RECIPE

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WHY YOU'LL LOVE IT

This delightful Chickpea Soup is filled to the brim with chickpeas, rainbow chard, and yellow summer squash. Garlic and parsley give it a fresh taste for a chickpea soup everyone can enjoy!

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INGREDIENTS

Leeks Celery Canned Chickpeas Rainbow Chard Garlic Dried Oregano Salt Black Pepper Vegetable Stock Yellow Summer Squash Chopped Parsley

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STEP 1

Add all soup ingredients in to your pressure cooker. For the pressure cooker, you may choose to omit the oil, since we are not sautéeing the leeks.

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STEP 2

Set the pressure cooker to cook for 3 minutes at high pressure, and when done release all pressure immediately.

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STEP 3

Add more stock if needed. Turn the Pressure cooker on Sauté and add the yellow squash, parsley and garlic

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STEP 4

Add more stock if needed. Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese (if not vegan), and serve.

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