Dried chickpeas are typically soaked overnight and then simmered for up to two and a half hours to become tender. These, though, go into the pressure cooker dry and come out tender in just one hour! Use high-quality, cured Spanish chorizo (and not the fresh or raw Mexican version) for the best flavor and texture in this earthy, satisfying soup.
Wish I had read the reviews. All the water boiled out and the beans burned by 45 minutes. I followed the recipe exactly and my pressure cooker is new. I recommend adding at least 3-4 more cups of water/broth and probably extending the cooking time (or presoaking the beans).
I loved this recipe. The flavor was great and even better a day later. I added additional 8 ounces chicken broth as other reviews commented on the lack of liquid. I also used red wine vinegar because I didn't have the sherry vinegar. The family loved it. It was a great introduction into using the pressure cooker. I will add this to my recipe collection. Sheila from Brooklyn, NY
This soup is complex, savory and very filling! This was my first attempt at pressure cooking and learned fairly quickly each cooker has unique liquid needs. My suggestion would be to know your cooker, how much liquid it expels and account for that when assembling ingredients. Otherwise this is truly a five star soup.
I've made this recipe twice, and I'm about to make it again for tonight's dinner. I love it. I add about an extra 1/2 cup of chicken broth, and I use collard greens (cheaper). Also, I add more vinegar. And I cook it about an extra 10 minutes. Love this recipe.
I've made this recipe about four times now, and each time it's turned out great. I love the texture the beans and the escarole add to the soup. The sherry vinegar is a fabulous touch! I purchased my pressure cooker this fall, and haven't had any problems using it according to this recipe's directions. The best part is that it's so easy! Very little prep required. With a nice crusty roll, it's a great soup for a chilly night.
Excellent but you do need to watch the liquid. The sherry vinegar does add a nice touch.
I intended to make this at our lake house but forgot the pressure cooker so used the crock pot anyway...approx. 4 hours. Used canned chickpeas, added a little red wine, black beans and tomoato paste. Couldn't find escarole so added collard greens for the last hour...it was fantastic and the fam loved it too!
Like others all the water was completely gone when I opened the pressure cooker. Most of the chickpeas had burned on the bottom. I salvaged what I could and put in a saucepan with another 2-3 cups of water and finished cooking on the stovetop with the escarole and remaining ingredients. I too, was using a 25+ year old pressure cooker - maybe the seals aren't as tight and allowed to much steam to escape? The taste was good... even though the chickpeas were still a bit tough and some were burnt.
I really enjoyed this recipe BUT...I had to add about 3 cups of water/broth, and beans were still tougher than I like after 1 hour. I substituted pork sausage and a tablespoon or two of smoked spanish paprika for the chiorizo and spinach for the escarole. After cooking on the stove for about 10 minutes, it was PERFECT! Perhaps old beans, perhaps heat under pressure cooker too high (it's 25 years old w/o pressure gauge) but I will absolutely make again. Can't have enough good soup recipes....THANKS!
This too was my first time using a pressure cooker. The recipe was super-easy to prepare and smelled awesome while it was cooking. All of the liquid was completely gone when I opened it but I think this was user error, not the recipe's fault. I added more stock and water and brought it to a boil before adding the escarole. It was fantastic. The chick peas were sweet and tender and the broth was complex in flavor. I couldn't find dry chorizo so I used fresh Spanish (not Mexican) chorizo and it still came out great. This will become a staple in our household. Thanks Cooking Light!
Thank you for this recipe!! It was my first time using a pressure cooker and I still can't believe DRY chickpeas took 1 HOUR to cook! I added carrots and used almost all chicken stock instead of half stock half water. The sherry vinegar really adds another dimension of flavor, and there was just the right amount of spice. Great dish!
We made this last night and it was fantastic. We used homemade chicken stock which was probably more rich than the recipe's suggested stock. This will be a weeknight staple for us this fall. Delicious and so easy. It was our first time using a pressure cooker.
