Tags:
Vegetables | Fruits | Salads Soups | Stews | Curries Multicooker

You will need:

  • 1 Tbs olive oil
  • 2 brown onions, finely diced
  • 5 cloves garlic, crushed
  • 2 x 800g cans tomatoes
  • 4 x 400g cans chickpeas drained
  • 3 cups Vegetable stock
  • 2 Tbs ground harissa blend
  • Salt and pepper
  • Parmesan cheese, parsley and crusty bread

Let's make it:

Step 1:

Select BROWN on the Pressure Multicooker and press START/STOP. Add oil, allow oil to preheat and brown onion for 3 minutes. Add garlic and cook for 1 minute.

Step 2:

Add tomatoes, chickpeas, stock, harissa and season. Secure the lid, ensuring the steam release valve is in the seal (closed) position, select SOUP, adjust time to 5 minutes, press START/STOP.

Step 3:

Once the Pressure Multicooker has finished cooking, allow a natural pressure release time of 2 minutes. Carefully release any pressure left inside before opening.

Step 4:

With a stick blender, blend soup to a thick consistency and season with sea salt and freshly cracked pepper.

Step 5:
Serve with parmesan cheese, parsley and crusty bread.