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Instant Pot African Coconut Chickpea Soup - Dump and Go Dinner

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Instant Pot African Coconut Chickpea Soup - Dump and Go Dinner

Regan
The Cook
4 Servings
17 Ingredients
6 Comments

This hearty vegan soup brings the spice and warmth of the African plains to your table. Melding the flavors of the wide array of whole food ingredients results in a delicious soup with satisfying complexity.

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4 Servings
17 Ingredients
6 Comments

Ingredients

  • 3 cups Vegetable Broth/Stock
  • 4 teaspoons dice Garlic, Cloves
  • ⅔ cups peel and dice Sweet Potato
  • 1 ½ cups dice Bell Pepper, Red
  • 1 ½ cups peel and dice Apple, Granny Smith
  • 4 ounces Mild Green Chiles, Diced, Canned
  • 14 ounces Diced Tomatoes, Fire Roasted
  • 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 13 ½ fluid ounces Coconut Milk, Canned
  • 1 tablespoon juice Lime
  • 1 tablespoon Green Curry Paste
  • ½ teaspoons Cinnamon
  • ½ teaspoons Cumin
  • 1 teaspoon Sea Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons Cilantro, Dried
  • ½ cups rinse, drain, and cook Quinoa

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Label and freeze.

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients in inner pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
482
Total Fat
24g
Saturated Fat
18g
Trans Fat
0g
Cholesterol
0mg
Sodium
1710mg
Total Carbohydrates
57g
Fiber
13g
Sugar
19g
Protein
14g
WW Freestyle
12

Categories

plant-based, shellfish-free, fish-free, gluten-free, dairy-free, summer, spring, fall, winter, vegetarian, gluten-free-dairy-free, vegan, egg-free, real-food, kosher, soup/stew/chili

Categories

plant-based, shellfish-free, fish-free, gluten-free, dairy-free, summer, spring, fall, winter, vegetarian, gluten-free-dairy-free, vegan, egg-free, real-food, kosher, soup/stew/chili

6 Comments

Join the discussion

  1. The comment at the beginning of the recipe says to let the flavors meld in the slow cooker, but the recipe is a pressure cooker recipe?

    Reply

  2. I’m a mother of a newborn and cook when I can find the time. I planned this meal tonight and now can’t access the recipe, nor can I sign up as you’ve closed membership. What am I to do? I don’t have a instapot so am making this stove top version.

    Reply

  3. This was really good but did not come close to fitting into the 64 ounce round containers that I use successfully for everything else.

    Reply

    1. Hi Ginger! We’re sorry to hear that! How many servings was your meal plan set to? We may need to take a second look and increase this up to a larger round container! Thanks for your feedback!

      Reply