My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). We can only find oval ones. Add in tomatoes and chickpeas. I will be making this frequently! I didnt have any. Loved this recipe.Thank you. Fry for a few minutes until very fragrant and the ingredients turn golden, then The +5 refers to an older WW program Points Plus. And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! 2. This Chickpea Tomato Soup is an easy, hearty soup, loaded with chickpeas and vegetables in every bite. Thanks for the recipe! Yup! Love all of your recipes by the way. Just made your chic pea tomato soup. Pour the oil into a large heavy-bottomed saucepan and place over a medium heat. as well. Fry the onion, carrot and celery for 6-8 minutes until starting to soften. My husband loved it too! Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Chickpeas (garbanzo beans) are loaded with nutrients such as fiber, protein and vitamins so its also a nourishing meal. Do I have to cook longer in the instant pot if I double the recipe? I wont lie, this was the first thing Ive eaten in three weeks that tasted like human food (and the vegan parmesan was actually good). This cheap, quick and easy soup is based on an Italian classic: Pasta e ceci. Thanks for the great recipes, Is there any way to sub dry herbs, or would that ruin the taste? Heat the extra virgin olive oil and the garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. 1/4 teaspoon kosher salt. Havent met a soup or chili of yours I havent liked! Will definitely add to my soup recipes! I just made this, and its super tasty! I did toss in some Italian seasonings and a Parm rind (highly recommend). My vegetarian daughter gave it a thumbs up. Apparently, I picked up a can of tomato puree by accident instead of crushed tomatoes, but I dumped it in anyway and didnt spoil it. This will be especially nice in fall/winter. Will continue to make during the chilly winter months and Im sure for years to come . When I submit all the information into WW app it is a 7 point value. And substituted arugula for the spinach since thats what I had in hand. This was very good and gave a lot of leftovers to freeze in this two person household. Anyone try this with nutritional yeast instead of parm cheese? My 8 year old said its now her favorite. 1 clove garlic, minced. Would this also work if you blended it Witt immersion blender at the end? My husband is obsessed with your round wooden spoon weve seen in a couple recipes of yours. We will definitely make it again. Its 100% perfect after freezing/thawing! Hi, I made this dish this week and it was great. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Very filling soup. Stove. And would I add the spinach initially or while reheating from frozen? Bring to the boil and simmer for 10 mins. Place the whole chickpeas, pureed beans, lemon juice, tomatoes, spinach, and the chili flakes into a large saucepan, stir and bring to a simmer. thats what I was thinking about doing. delicious!!!! Return the pulp to the pan and heat and stir in the drained chickpeas and vegetable stock. The fresh rosemary being one sprig is a little harder. I followed the recipe exactly in my instant.pot. Tomatoes, coconut milk, and chickpeas are blended together to Sounds delicious! Such a tasty recipe!-and added ground turkey to increase the protein, and it turned out great. Thx love your recipes big fan. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when its done. Didnt add any points. Still very good! I only had one can of garbanzo beans, so for the second, I subbed 1 can of cannelini beans. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. I have to thank the wonderful recipes of Anna Jones for this one really her recipe for a chickpea stew showed me the wonders of adding a whole preserved lemon to simmering tomatoes, extracting a beautifully rich yet fresh flavour. Ive had huge sprigs that I placed in the soup and then sprigs that were half that size. It also has a probe for meat that automatically shuts off when done. Another great recipe to add to my Instant Pot list! Excellent soup! Thanks! This is so good. Would any of the measurements change? The only change I made in ydays version was to use collard greens instead of spinach, which I find is sturdier and holds up better than spinach. Made it as is except used the full quart of chicken broth and cooked for one hour. If youve got any fresh herbs to hand, sprinkle a small handful over each bowl of soup before serving. Try this soup soon, its a KEEPER. I was leaving on vacation and put the leftover soup in the freezer for ~2 weeks and then defrosted it as soon as I got back for an easy dinner for the following 2 nights when we were unpacking! This was delicious! Hi! I hope this helps! Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Next time might add some chopped zucchini. Followed the recipe exactly. Ladle 3/4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley, and almonds. So amazing. While the veggies sauteed in the IP, I defrosted a package of frozen spinach in the microwave, squeezed out the excess water, and added it in with the rest of the ingredients. Flatleaf parsley, basil and sage would all work well. My husband and I both love it. Ive probably made this 4 or 5 times now in my instant pot, and I just wanted to thank you for the recipe! I am going to make this tonight in my instant pot. They sell little nets for soup. 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