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Gingery Chickpea and Potato Soup – Instant Pot

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Easy cold weather Gingery Chickpea and Potato Soup recipe for the Instant Pot with a cooking time of 4 minutes.

Ingredients

Scale
  • 1/4  cup of avocado oil
  • 5 cloves of garlic, roughly minced
  • 24 grams ginger, unpeeled and roughly minced
  • 1 tablespoon of garam masala powder
  • 1 teaspoon white pepper
  • 2 ½  teaspoons chili powder
  • 2 small or 95 grams carrots, peeled and roughly chopped (about half cup)
  • 2 cups or 310 grams of red thumb fingerling potatoes, roughly chopped into ½” chunks (about 2 cups)
  • 1.5 cups red lentils, rinsed with any debris picked out
  • 1 large apple, unpeeled and roughly chopped
  • 1 large Asian pear, unpeeled and roughly chopped
  • 6 bok choy, separated, bottoms discarded
  • 2 cups of soy curls
  • 6 cups of water
  • Kosher salt (to taste)
  • Good olive oil for drizzling on top
  • Fresh cracked black peppercorn
  • Green onions for garnish (optional)

Instructions

  1. Turn on Instant Pot to sauté mode and coat the bottom of the pan in avocado oil (or other oil with high smoke point). When hot, we add the ginger and garlic and cook for 2-3 minutes or until aromatic.
  2. Add the potatoes, chickpeas, carrots, white pepper, chili powder and garam masala to cook for another 3-4 minutes. Salt to taste.
  3. After the initial frying up of the aromatics and heavier ingredients, we add everything else: apples, Asian pears, soy curls, bok choy and water. We pressure cook this at 4 minutes and when done, we carefully do a manual release.
  4. Stir the soup to do a final mix of the soup. Use ladle to serve into bowls. Drizzle with good olive oil and sprinkle fresh cracked black peppercorn on top. Add sliced green onions if you want an extra garnish. This is just a bonus.

Equipment

Notes

  1. This should not be a bland dish. Salt to taste appropriately. Do not skimp on the salt. Trust your taste buds.
  2. If you don’t have an instant pot, do steps 1 and 2 in a big pot. Instead of step 3, bring the pot to a boil and let simmer on low for 30 minutes or until potatoes are tender. 

Find it online: https://bakeroise.com/gingery-chickpea-and-potato-soup/