Moroccan Chicken and Chickpea Soup (Pressure Cooker)

Serves: 4
Time Under Pressure: 12 mins


  • 1 Large Red Onion, Chopped Finely
  • 1 Red Pepper, Sliced Finely
  • 2 Large Carrots, Chopped into Small Cubes
  • 2 Garlic Cloves, Finely Chopped
  • Half a Finger of Ginger, Finely Chopped
  • 2 tbsp Ras El Hanout
  • 1 tbsp Harissa Paste
  • 400g Tin Chopped Tomatoes
  • 750ml Vegetable and Chicken Stock Mixed
  • 400g Tin Chickpeas, Drained and Rinsed
  • 50g Dried Apricots, Chopped
  • 3 Frozen Chicken Breasts
  • 75g Cooked Couscous
  • Handful Roughly Chopped Coriander, to serve


  1. Saute the onion, carrot and peppers for 5 mins
  2. Add the garlic and ginger and cook for a further 2 mins
  3. Stir in the ras el hanout and harissa, cook for another minutecof
  4. Add the tomatoes, stock and stir
  5. Season with salt and pepper to taste
  6. Add the frozen chicken breasts
  7. Cook on high pressure for 11 minutes(8 mins if using defrosted breasts), use quick pressure release
  8. Remove the chicken and shred with two forkscof
  9. Add the chicken back in the pot along with the apricots, chickpeas and couscouscof
  10. Cook on high pressure for 1 minute, use quick pressure release
  11. Use the saute function to simmer if a thicker soup is wanted
  12. Server topped with the chopped coriander

Tip: Serve with your bread of choice, such as a Moroccan flatbread.


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