Vegan Chickpeas Pasta Soup | Instant Pot Chickpeas Noodle Soup
Delicious vegan chickpeas pasta soup with veggies and cajun spice made in Instant Pot! My vegan take on the classic cajun chicken noodle soup with chickpeas.
Servings: 6
Calories: 75kcal
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
Measurement Details: 1 cup=240ml; 1tbsp=15ml; 1tsp=5ml;
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 dried bay leaf
- 150 grams red onion chopped
- 2 garlic cloves chopped (approx 1 tbsp when chopped)
- 120 grams celery chopped (I used four celery sticks, approx 1 cup when chopped)
- 150 grams carrot chopped (I used 1.5 carrots, approx 1 cup when chopped)
- ½ cup peas frozen or fresh
- 1 tsp salt or to taste
- ½ tsp ground pepper or to taste
- 2 tsp Cajun spice blend
- 1 can chickpeas (15.5 oz can) drain the liquid (use them for meringues), and rinse the chickpeas
- ½ cup pasta soaked in luke-warm water.
- ½ cup cabbage core chopped Optional
- 32 oz vegetable broth
- ¼ cup celery greens
Instructions
- Set the Instant Pot in "saute" mode and add oil. When the oil is hot, add the cumin seeds and bay leaf. Let the cumin seeds sizzle.
- Then add the chopped onion and garlic and saute for a couple of minutes.
- When the onions are soft and tender, add the vegetables - celery, carrots, and peas. Then add salt and mix them all.
- Now add the ground pepper and the cajun spice blend. Turn off the Instant Pot at this stage. Mix all the ingredients and make sure to scrape the bottom.
- Add the chickpeas and pasta. If you are using cabbage core, add that as well.
- Finally, add in the vegetable broth and mix well.
- Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Pressure cook for 3 minutes at high-pressure manual mode and release the pressure quickly as soon as the cooking is complete. When the pressure is all released, carefully open the lid.
- Remove the cabbage core and the bay leaf from the soup and discard them.
- Set the Instant Pot in saute mode again and add the celery greens and simmer for 5 minutes. At this stage, check for seasoning and adjust accordingly. And that's it. Delicious chickpeas pasta soup is ready. Serve warm.
Video
Notes
- As I cook the soup for 3 minutes and release the pressure quickly, soaking the pasta helps in even cooking.
- Adjust the salt and spice as per your preference. If you cajun spice blend contains salt, adjust the salt accordingly.
- Make sure to scrape the bottom of the Instant Pot before pressure cooking to avoid the burn signal. I made this soup in my 6-qt Instant Pot Duo.
- You can make this soup in a stove-top pressure cooker also. In that case, saute all the ingredients in the pressure pan and cooker and after adding the liquid, pressure cook for one whistle and release the pressure naturally.
Nutrition
Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1037mg | Potassium: 265mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5066IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg