Chickpea Soup

Ingredients:

●      1 cup fresh tomatoes, deseeded, diced 

●      1 cup Parmesan cheese rinds, diced

●      4 cups Homemade Fried Vegetable Broth, Unsalted

●      2 Tbsp. garlic powder

●      2 cups starchy potatoes, peeled, diced

●      1½ cups carrots, diced

●      1 cup dried chickpeas, picked over, rinsed, drained

●      ½ cup fresh basil leaves, julienned

●      1 can 15 oz. peeled and diced tomatoes

●      ½ tsp. kosher salt, add more if needed

●      ¾ cup zucchini, peeled, deseeded, diced

●      1 cup white onion, diced

●      ¼ cup celery ribs, diced

●      1 piece large dried bay leaf, whole

●      ½ tsp. dried rosemary, crumbled

●      ¼ tsp. white pepper

Directions:

  1. Pour ingredients into the Yedi Pressure Cooker.

  2. Press: SLOW COOKER and LOW. Set the timer to 8 hours. Secure lid.

  3. After the cooking cycle, discard the bay leaf. Taste. Adjust seasoning if needed.

  4. Pour soup into bowls. Cool slightly before serving.

 

Matthew Revich