Soup
This economical soup cooks chickpeas and rice together in a pressure cooker, bringing it to the table quickly without a long wait for soaking. Its simple ingredients make it an everyday soup.
Sauté the onion in butter until lightly golden. Add the tomato paste and cook for another 2 minutes.
Add the boiled chickpeas, rice, hot water and salt and stir.
Close the lid. Once the pressure cooker comes to pressure, cook over low heat for 15 minutes. Turn off the heat and let the pressure release naturally.
Open the lid, stir in the ground red pepper and serve hot.
If you forget to soak the chickpeas overnight, they will still soften in the pressure cooker; cooking will just take about 10 minutes longer. The soup thickens as it cools, so thin it with a little hot water before serving. Allergen: contains a dairy product (butter).
Nohutu ıslatmadan direkt konserve nohutla denesem düdüklü tencerede pişirme süresini kısaltmam gerekir mi, yoksa tarifte yazan 15 dakika aynı kalabilir mi? Çorbanın kıvamını ve pirincin dokusunu gerçekten çok beğendim, ailemin de favorisi oldu.
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