Greek Chickpea Spinach Soup (Electric Pressure Cooker or Stovetop)
Ingredients
- 1½ cup dried chickpeas, soaked for 12 hours or overnight, rinsed
- ½ cup short grained brown rice
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 2 medium yellow squash, chopped
- 2 tbsp dried oregano
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 tbsp olive oil
- 1 16-ounce package baby spinach
- 1 lemon, zested and juiced
Instructions
Instant Pot
- Combine soaked beans, rice, onion, garlic, carrots, celery,squash, oregano, broth, and water in pressure cooker. Stir well.
- Secure the lid and set pressure release to “sealing”. Select the pressure cook setting to high pressure and set the cook time to 18 minutes.
- Once the 18-minute cook time is complete, allow a natural pressure release for 20 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- Carefully remove lid. Stir in olive oil.
- Reset pressure cooker to sauté mode, medium heat. Add spinach and stir in until all spinach is submerged and starting to wilt. Let cook 2 minutes, stirring often.
- Remove from heat. Add lemon juice and lemon zest. Stir well.
- Serve in soup bowls. Garnish with lemon slice if desired.
Stovetop
- Combine soaked beans, rice, onion, garlic, carrots, celery,squash, oregano, broth, and water in large pot or stock pot.
- Bring to boil. Reduce to simmer and cook for 60 minutes oruntil chickpeas are soft. Stir occasionally.
- When chickpeas are to desired softness, stir in olive oil.
- Remove from heat. Add lemon juice and lemon zest. Stir well.
- Serve in soup bowls. Garnish with lemon slice if desired.