Spicy Tomato Chickpea Soup is a quick and easy Instant Pot recipe, packed with protein and fibre from the chickpeas and red kidney beans. It’s thick and creamy with a little bit of heat!
Prep Time:5 minutes
Cook Time:5 minutes (plus time for Instant Pot to build and release pressure)
Total Time:30 minutes
Yield:4-6 bowls 1x
2 – 796 ml cans of no-salt added diced tomatoes
1 – 540 ml can of no-salt added chickpeas, drained and rinsed
1 – 540 ml can of no-salt added red kidney beans, drained and rinsed
1 cup no-salt added vegetable broth
1/4 cup tahini
1 medium-sized onion, chopped
3 cloves garlic, pressed or chopped
2 Thai peppers, with seeds
1 tsp kosher salt
1/2 tsp smoked paprika
1/8 tsp black pepper
extra virgin olive oil
Add all the ingredients to the Instant Pot. Cook on normal pressure for 5 minutes and depressurize with a quick release.
Transfer the mixture to a blender, or purée in the pot with a handheld blender. Blend until the mixture is thick and creamy with some bits of kidney beans still remaining. If you like it a bit smoother, blend for a little longer.
Add to bowls and top with some arugula massaged with extra virgin olive oil and parmesan cheese.
Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days
I like to use my handheld blender because it’s less messy but a blender will produce a smoother texture.
You can also make this soup on the stove top. Just simmer a little longer to ensure the ingredients soften enough to puree and the flavours have an opportunity to blend together.