Chickpea and Rice Soup

• Vegan
• Gluten free

• Produce

  • 2 cups Carrots
  • 2 cups Celery
  • 1 cup Chickpeas, dry
  • 2 tsp Garlic powder
  • 1 cup Onion
  • 2 tsp Onion powder
  • 1 tsp Parsley flakes

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1/2 cup Nutritional yeast
  • 1/2 tsp Paprika
  • 2 tsp Salt

• Liquids

  • 8 cups Water

Found on myplantbasedfamily.com

Description

Ingredients

• 1 cup dry chickpeas
• 1 cup brown rice
• 4 cups water (for step 1)
• 2 cups sliced carrots
• 1 cup diced onion
• 2 cups chopped celery
• 4 cups water (for step 2)
• ½ cup nutritional yeast
• 2 teaspoons salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon parsley flakes
• ½ teaspoon paprika

Directions

• Add rice, chickpeas and 4 cups of water to your Instant Pot.
• Close the lid and vent.
• Press manual and use the arrows to go up to 35 minutes.
• Allow the IP to naturally release the pressure for at least 10 minutes. Then open the lid.
• Add the rest of the veggies, spices (or Veggie Broth Mix mentioned above) and 4 more cups of water.
• Stir everything well and make sure nothing is stuck to the bottom.
• Close the lid and vent.
• Press manual and use arrows to go down to 5 minutes.
• Once done, allow pressure to release manually.