This budget-friendly soup pairs chickpeas with rice and comes together quickly in a pressure cooker, without a long soaking wait. It is simple enough to make on any weeknight.
Sauté the onion in butter until translucent, add the tomato paste and cook for 2 more minutes.
Stir in the cooked chickpeas, rice, hot water and salt.
Seal the pressure cooker and cook over low heat for 15 minutes once it starts hissing, then turn off the heat and let the pressure release on its own.
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, it just takes about 10 minutes longer. The soup thickens as it cools, so thin it with a little hot water before serving. Allergens: contains dairy (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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