Curried Potato and Brown Chickpea Pressure Cooker Soup

A quick, lightly spiced soup - ideal for autumn lunch

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  tablespoon  vegetable oil
• 1  medium onion, finely diced
• 3  small potatoes, peeled and diced 1cm
• 2  teaspoons Madras curry powder
• 1 (400 g) can  brown chickpeas, rinsed and drained
• 600  ml  chicken stock or 600  ml  vegetable stock
• 1  tablespoon  chopped  coriander, to serve (I used freezedried)

Directions

1. In presure cooker:
2. Fry onion until soft (don’t let it colour).
3. Add potato and stir.
4. Add curry powder and cook 2mins, stirring.
5. Add chickpeas and stock.
6. Put on lid, bring quickly to high pressure for 7 minutes.
7. Bring down pressure under tap, open, stir, season and serve with corriander.