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

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Notes about this recipe

  • michalow on May 13, 2026

    Simple to prepare and really tasty. I think it needs a longer simmer after the tomatoes go in to meld the flavors -- about ten minutes worked nicely. I subbed cilantro for the parsley because that's what I had and it tasted great. Looking forward to leftovers tomorrow.

  • 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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