Description
A cozy and nutritious chickpea orzo soup made effortlessly in the Instant Pot, perfect for busy nights or a comforting gathering.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 8 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 dried red chili peppers, broken in half (or 1/2 to 1 teaspoon red pepper flakes)
- 4 tablespoons tomato paste
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 cup uncooked orzo
- 2 cans (15-ounce) chickpeas, drained and rinsed
- 2 bay leaves
- 2 sprigs fresh rosemary, whole
- 4–6 sprigs fresh oregano
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper, to taste
- 1 can (28-ounce) diced tomatoes
- 8–10 sun-dried tomatoes, chopped
- 3 tablespoons capers, drained
- 1/2 cup Italian flat-leaf parsley, chopped (plus more for garnish)
- Lemon zest (optional)
Instructions
- Select the Saute setting on the Instant Pot. Add the olive oil and heat. Stir in the onions and cook for about 5 minutes until softened. Add garlic and cook for another 1-2 minutes.
- Add smoked paprika, cumin, chili peppers, and tomato paste; stir for 1-2 minutes.
- Pour in 1 cup of vegetable broth to deglaze the pot, scraping up any browned bits.
- Add remaining broth and water. Stir in orzo, chickpeas, bay leaves, rosemary, oregano, salt, pepper, and diced tomatoes.
- Secure the lid and select the Pressure Cook setting. Cook for 4 minutes.
- Allow for natural release for 5 minutes, then carefully release remaining pressure.
- Remove bay leaves and herb sprigs, then stir in sun-dried tomatoes, capers, and parsley. Adjust seasoning as needed.
- Serve in bowls, garnished with parsley and lemon zest if desired.
Notes
Store leftovers in the fridge for up to 4 days. It can thicken when stored; add broth to adjust consistency when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea soup, orzo soup, Instant Pot soup, vegan soup, Mediterranean recipes
