Split Chickpea & Spinach Soup
During the winter months when there’s not a lot of fresh produce, I rely heavily on beans and lentils for nutrition. They’re both powerhouses of nutrition but so underused and making them with an instant pot is just so easy. Split chickpeas offer more dietary fiber than many major food groups, plus they’re a rich source of complex carbohydrates.
Ingredients
- 1 cup split chickpeas
- 2 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 3/4 cup onion, (diced)
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1 teaspoon coriander powder
- 2 cups water
- 1 tablespoon lime juice
- 2 cups baby spinach
- Cilantro, (for garnish)
- Garam masala, (for garnish)
Instructions
- Soak split chickpeas for 30 minutes then drain water and set aside.
- Start an instant pot in sauté mode and heat oil, then add cumin seeds.
- Once the cumin seeds start to change color, add onions, garlic, and ginger, and saute for 2 minutes.
- Add tomatoes and spices, stirring well.
- Add split chickpeas and water, stirring well.
- Press 'cancel' on the instant pot and close the lid with the vent in the sealing position.
- Change the instant pot setting to 'manual' or 'pressure cook' mode at high pressure for 12 minutes.
- After instant pot beeps, let the pressure release naturally.
- Open the instant pot and add the spinach. Cover again and let rest for 5 minutes.
- Add lime juice and mix well.
- Garnish with cilantro and garam masala, and serve over rice.