Name: Chickpea Orzo Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 1 null yellow onion (diced); 8 clove garlic (minced); 2 tsp smoked paprika; 2 tsp ground cumin; 2 null dried red chilies (broken in half); 4 tbsp tomato paste; 4 cup vegetable broth (low-sodium); 2 cup water; 1 cup orzo (uncooked); 30 oz chickpeas (drained and rinsed); 2 null bay leaves; 2 sprig fresh rosemary; 5 sprig fresh oregano; 1.5 tsp kosher salt; 0.25 tsp black pepper; 28 oz diced tomatoes (canned); 9 null sun dried tomatoes (chopped, oil-packed preferred); 3 tbsp capers (drained); 0.5 cup parsley (freshly chopped); 1 to_garnish lemon zest (optional)

Instructions

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1

Set the Instant Pot to Sauté mode. Heat extra virgin olive oil (2 tbsp) and sauté yellow onion (1 large) for 5 minutes until soft. Add garlic (8 clove) and stir for 1 minute.
2

Add smoked paprika (2 tsp), ground cumin (2 tsp), red chilies (2 dried), and tomato paste (4 tbsp). Cook for 2 minutes, stirring often until the paste darkens.
3

Pour in a splash of vegetable broth (4 cup) to deglaze the pot, scraping up any browned bits from the bottom.
4

Add the remaining vegetable broth (4 cup), water (2 cup), orzo (1 cup), chickpeas (30 oz), leaves (2 bay), fresh rosemary (2 sprig), fresh oregano (5 sprig), kosher salt (1.5 tsp), black pepper (0.25 tsp), and diced tomatoes (28 oz). Stir to combine.
5

Secure the lid. Select Pressure Cook on high for 4 minutes. Once finished, let the pressure release naturally for 5 minutes before manually releasing the rest.
6

Open the lid and discard the bay leaves and herb sprigs. Stir in dried tomatoes (9 sun), capers (3 tbsp), and parsley (0.5 cup). Adjust salt and pepper to taste.
7

Ladle into bowls and garnish with lemon zest (1) and extra parsley if desired.