Pressure Cooker Chickpea Noodle Soup
- 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
For best results, we recommend using:
- 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.
- 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.
- Once cycle completes, allow pressure to release naturally for 10 minutes before turning steam valve to Venting to Quick Release remaining pressure.
- Stir zucchini into the soup; season with salt and pepper to serve.
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.
What others are saying
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.
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.
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.
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.
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.
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.