Collard greens with chickpeas (garbanzo beans) makes an easy meatless vegetarian soup or curry you can enjoy with rice! Collard greens is a healthy green leafy vegetable that you can easily make vegetarian, so if you like meatless vegetarian collard greens also try this sauteed collard greens with garlic and ginger! In this easy recipe, collard greens and chickpeas are cooked with added spices like garlic, minced dried onions etc along with butter in the instant pot to make a delicious vegetarian collard green soup which can be enjoyed as a soup or curry as you like!
I have already recipes on how to cook chickpeas (garbanzo beans), canned chickpea curry in instant pot, soaked chickpeas in instant pot, dried chickpeas in instant pot no soak recipe, kale chickpea curry in instant pot, spinach chickpea curry and more (some of these recipes with added green leafy vegetables)!
If you like simple, easy and delicious vegetarian soup recipes like this which may also be enjoyed as a curry with rice, try this dark kidney beans cabbage soup, mung bean soup, red lentil dal soup etc!
Cooking Collard Greens In Instant Pot:
Cooking collard greens alone in the instant pot won’t take much longer, as it only needs few minutes like about 5 to 6 minutes in high pressure in the instant pot.
However, since we cook the collard greens along with chickpeas (garbanzo beans) in this recipe to make a soup or stew like consistency, we cook the collard green leaves for a much longer time which is perfect as it helps the flavors of the greens to blend in well with the chickpea soup.
So here is how you can easily cook collard greens and chickpeas in instant pot pressure cooker to make delicious chickpea collard green soup or curry.
How To Make Instant Pot Collard Greens With Chickpeas?
To cook collard greens and chickpeas together in the instant pot pressure cooker, we use the following ingredients.
Ingredients
dried chickpeas 16 oz
collard greens 2 cups (washed and chopped)
salt adjust to taste
water 5 cups (plus more for soaking dried chickpeas)
dried minced onions ½ cup
garlic powder 1 teaspoon
butter 1 stick
turmeric powder ½ teaspoon
paprika 1 teaspoon (or use red chili powder or black pepper)
Step by step instructions
Soak the chickpeas in enough water for about 6 to 8 hours.
Once it is soaked enough, drain the water used for soaking, rinse the chickpeas in fresh water.
Transfer the washed and soaked chickpeas to instant pot.
Add the chopped collard greens leaves also to the instant pot.
Also add water, dried minced onions, garlic powder, turmeric powder and paprika (or red chili powder or black pepper powder) also to the instant pot.
Mix the contents and place the butter on top.
Close the instant pot with lid in sealing position and cook in high pressure for 45 minutes.
Once the cooking is done, wait for a natural pressure release.
When the pressure is all released naturally, carefully open the lid and stir the contents.
If you want a creamy texture for the soup, you may add a little heavy cream (about ½ cup) and mix with the soup!
Enjoy the delicious, healthy and nutritious chickpea collard green soup warm or hot for best results.
This is also great to be used as a curry and serve it along with rice for lunch or dinner!
Below you can get the recipe for vegetarian collard greens and chickpea soup in detail.
Instant Pot Collard Greens With Chickpeas Vegetarian Soup Recipe
Ingredients
- 16 oz dried chickpeas
- 2 cups collard greens washed and chopped
- salt adjust to taste
- 5 cups water plus more for soaking dried chickpeas
- ½ cup dried minced onions
- 1 teaspoon garlic powder
- 1 stick butter
- ½ teaspoon turmeric powder
- 1 teaspoon paprika or use red chili powder or black pepper
Instructions
- Soak the chickpeas in enough water for about 6 to 8 hours.
- Once it is soaked enough, drain the water used for soaking, rinse the chickpeas in fresh water.
- Transfer the washed and soaked chickpeas to instant pot.
- Add the chopped collard greens leaves also to the instant pot.
- Also add water, dried minced onions, garlic powder, turmeric powder and paprika (or red chili powder or black pepper powder) also to the instant pot.
- Mix the contents and place the butter on top.
- Close the instant pot with lid in sealing position and cook in high pressure for 45 minutes.
- Once the cooking is done, wait for a natural pressure release.
- When the pressure is all released naturally, carefully open the lid and stir the contents. If you want a creamy texture for the soup, you may add a little heavy cream (about ½ cup) and mix with the soup!
- Enjoy the delicious, healthy and nutritious chickpea collard green soup warm or hot for best results. This is also great to be used as a curry and serve it along with rice for lunch or dinner!
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