Middle Eastern chickpea and tomato soup from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker (page 182) by Jill Nussinow

  • saffron
  • ground cayenne pepper
  • cilantro
  • ground coriander
  • ground cumin
  • parsley
  • tomatoes
  • turmeric
  • black peppercorns
  • potatoes
  • vegetable stock
  • dried chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on November 12, 2017

    I made a few modifications to the recipe. I started with unsoaked chickpeas, and cooked them with the broth and salt (much more than called for) for 50 minutes, then added the other ingredients that were supposed to go in at the beginning and cooked for 12 minutes more. After some of the soup is puréed and the tomatoes were added, I switched to slow cooker mode and cooked for a bit more. I garnished with parsley instead of cilantro, and added a zig-zag of olive oil, plus a sprinkle of sumac. It was a delicious soup.

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