Instant Pot Vegetable and Chickpea Soup

Name: Instant Pot Vegetable and Chickpea Soup
Yield: Serves 6 to 8
Cuisine: Middle Eastern
Ingredients: ¼ cup, extra-virgin olive oil, plus extra for drizzling; 2 , red bell peppers, stemmed, seeded, and cut into 1-inch pieces; 1 , onion, chopped fine; ½ teaspoon, table salt; ½ teaspoon, pepper; 1½ tablespoons, baharat; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; 4 cups vegetable or, chicken broth; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped; 1 pound, Yukon gold potatoes, peeled and cut into ½-inch pieces; 2 , zucchini, quartered lengthwise and sliced 1 inch thick; 1 , (15-ounce) can chickpeas, rinsed; ⅓ cup, chopped fresh mint

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Bold spices are an exciting contrast to the bounty of vegetables in this Lebanese-inspired stew.

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES6 to 8

TIME1 hour

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

We wanted to cut down a lengthy list of spices, so we turned to baharat, a potent Middle Eastern spice blend. Using the sauté function, we started by browning the bell peppers and onion to develop depth. The baharat was next, followed by a ...

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