Instant Pot Chickpea Potato Soup

Serves: 4
Yields: 16 cups

1 cup chickpeas

Overnight soak the chickpeas in water.

2 tbsp coconut oil
1 cup onion, chopped

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

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

2 cups tomatoes, chopped

Add tomatoes, mix and sauté  for 2 more minutes.

1/4 tsp fennel seeds
1/4 tsp ground cinnamon
2 tsp dried oregano
2 tsp dried thyme
2 and 1/2 tsp salt
2 and 1/2 tsp black pepper powder

Add the spices and mix well, sauté for 3 more minutes.

1 pound potato, chopped (3 cups chopped)
2 cups carrots, chopped

3 cups veggies (seasonal vegetables), chopped - I used 10 beans, 2 summer squash, cauliflower and 1 tiny bell pepper

soaked chickpeas
4 cups non-dairy milk

4 cups water

Add all the above, mix well.

Close the lid, set the timer for 15 minutes on manual.

Allow the pressure to release naturally.

6 ounces spinach

Add the spinach and sauté for a minute.

1 tbsp lemon juice

Add lemon juice and enjoy.

1/8 tsp red chili flakes / 2 cups soup - MUST

In each serving bowl, add 1/8 tsp red chili flakes while eating soup

Note: You can make this soup with red lentil, if you are making it with red lentil, instead of chickpeas, use 1 and 1/3 cups dried red lentil.
Taste Note: Tastes AWESOME
Source: veganricha