My wonderful husband (who is now a triathlete himself, WOO-HOO!) made this for me a month or two ago, while I was taking a nap. I woke up and the whole house was filled with this amazing aroma. The soup tasted just as good as it smelled, and was very hearty and satisfying… no side dishes required, just serve with fresh bread. And it isn’t using the pressure cooker always fun?
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
4 ounces Spanish chorizo, diced or sliced (do NOT use fresh/Mexican chorizo!)
2 1/2 cups water
2 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 cups dried chickpeas (garbanzo beans)
2 bay leaves
6 cups chopped escarole (can substitute collard greens)
1 tablespoon sherry vinegar
3/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1. Heat a 6-quart pressure cooker over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and chorizo; sauté 2 minutes. Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Discard bay leaves. Add escarole and remaining ingredients, stirring just until escarole wilts. Serve immediately.
Nutritional Information per 1 1/4 cup serving: 318 Calories, 12.8 grams Fat, 36.3 grams Carbohydrates, 15.8 grams Protein