Instant Pot Collard Greens With Chickpeas Vegetarian Soup Recipe
Instant pot collard greens with chickpeas is meatless recipe perfect for a vegetarian soup or side dish!
Servings: 8
Calories: 325kcal
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!
Nutrition
Calories: 325kcal | Carbohydrates: 38g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 584mg | Fiber: 11g | Sugar: 7g | Vitamin A: 863IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 4mg