Chickpea Noodle Soup

Serves: 4
Yields: 12 cups

1 cup chickpeas

Overnight soak chickpeas in water.

2 tbsp olive oil
1 cup onion, chopped
2 cups carrots, chopped
1 cup celery, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion, carrot, celery and sauté for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

8 sprig fresh thyme
1 bay leaf
8 cups water
2 tsp salt
1 and 1/2 tsp ground black pepper
soaked chickpeas

Add all the above, stir well. Set the manual for 15 minutes.

Once the times goes off, allow the pressure to release for 10 minutes and then use the quick release method before opening the lid.

8 ounces fusilli pasta

Add pasta, stir well. Set the manual for 3 minutes. Allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.

Taste Note: Tastes AWESOME. It does not look good, but tastes so awesome.
Source: veggiessavetheday