Ingredients
Spicy chickpea & lentil soup
Method
Spicy chickpea & lentil soup
1.Place chickpeas in a medium bowl, cover with cold water, stand overnight, drain. Rinse under cold water, drain.
2.Heat oil in a 6-litre (24-cup) pressure cooker, cook onion, garlic and ginger, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Add tomatoes, the water, stock and chickpeas, secure lid. Bring cooker to high pressure according to manufacturer’s instructions. Reduce heat to stabilise pressure, cook 25 minutes.
3.Release the steam pressure according to the manufacturer’s instructions, remove lid. Add celery, pumpkin and lentils, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 5 minutes.
4.Release the steam pressure according to manufacturer’s instructions, remove lid. Stir in juice and coriander, season to taste.
Always check the manufacturer’s instructions before using a pressure cooker.
Note