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Delicious vegan chickpeas pasta soup with veggies and cajun spice made in Instant Pot!
– 1 tbsp oil – 1 tsp cumin seeds – 1 dried bay leaf – 150 grams red onion chopped – 2 garlic cloves chopped (approx 1 tbsp when chopped) – 120 grams celery chopped (I used four celery sticks, approx 1 cup when chopped) – 150 grams carrot chopped (I used 1.5 carrots, approx 1 cup when chopped) – ½ cup peas frozen or fresh – 1 tsp salt or to taste – ½ tsp ground pepper or to taste – 2 tsp Cajun spice blend – 1 can chickpeas (15.5 oz can) drain the liquid (use them for meringues), and rinse the chickpeas – ½ cup pasta soaked in luke-warm water. – ½ cup cabbage core chopped Optional – 32 oz vegetable broth – ¼ cup celery greens
Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Pressure cook for 3 minutes at high-pressure manual mode and release the pressure quickly as soon as the cooking is complete. When the pressure is all released, carefully open the lid.
Set the Instant Pot in saute mode again and add the celery greens and simmer for 5 minutes. At this stage, check for seasoning and adjust accordingly. And that's it. Delicious chickpeas pasta soup is ready. Serve warm.