Pressure Cooker Chickpea Noodle Soup

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 6 customer reviews
Pressure Cooker Chickpea Noodle Soup
Pressure Cooker Chickpea Noodle Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup dried chickpeas
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 3 zucchini, spiralized using the 3mm blade
  • sea salt and ground black pepper, to taste

Appliances

For best results, we recommend using:

Directions

  1. Press Sauté on your pressure cooker. Heat oil in the pot. Cook and stir onion and garlic in hot oil until browned completely, about 5 minutes; add vegetable broth, chickpeas, carrots, celery, thyme, salt, and pepper.
  2. Seal lid on pressure cooker and turn steam valve to sealing. Press Pressure Cook and use Pressure Level to select high pressure. Set cooking time to 10 minutes using the “+” and “-” buttons.
  3. Once cycle completes, allow pressure to release naturally for 10 minutes before turning steam valve to Venting to Quick Release remaining pressure.
  4. Stir zucchini into the soup; season with salt and pepper to serve.
Mealthy tip:

Never spiralized a vegetable before? Now is the time to give it a try! A spiralizer is a tool that carefully shaves fresh vegetables into faux-noodles. It functions almost like a pencil sharpener creating gently curled ribbons of your favorite vegetables.

Reviews

4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of Shannon Ozkum

Shannon Ozkum says:

Dry chick peas take 22 min to cook properly in pressure cooker! Unless you want crunchy chic peas cook them first. I followed the 10 min instructions and the zucchini was broken into small piece (not spaghetti like strings as shown in picture). I'd recommend cutting cook time down to max 5 min. Concept for soup is great but cooking instructions are off.

Image of Blakely James

Blakely James says:

Made this recipe as part of my gluten free, low carb challenge. I'm surprised at how hearty it turned out, despite being meatless. I used 4 or 5 smaller zucchini, those are my favorite. I think they have more flavor.

Image of Garcia B

Garcia B says:

I added extra garlic and rosemary in addition to the thyme. I thought the flavor was good. Oh and I also used egg noodles instead of zucchini.

Image of Jazzy Brewer

Jazzy Brewer says:

I used spiralized yellow squash instead of the zucchini squash. The carrots were nice and tender and when I tossed the noodles in to cook, it doesn’t take long at all. I used a homemade veggie stock, which really added to the flavor overall.

Image of Melissa P

Melissa P says:

Made this recipe and used a vegan “chicken” bouillon for the broth. Love the meatless spin on classic noodle soup. The zucchini spirals were the perfect texture.

Image of George Delamea

George Delamea says:

This soup looks and smells incredibly hearty and comforting! I love how it replaces noodles with zucchini and chicken with chickpeas to mimic a traditional chicken noodle soup, but with an entirely different texture. Served it simply with warm crusty bread and butter. Made a great cold day lunch.