Instant Pot Chickpea and Fennel Soup

A quick and delicious vegetarian soup that comes together in under 1 hour in the instant pot!

This soup, especially the zhoug garnish, is one of my favorite instant pot meals. Serve with some couscous to make it a complete meal!

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Ingredients

For the soup: 

• 1 cup dry chickpeas

• 1 onion

• 1 fennel bulb

• 4 stalks celery 

• 6 garlic cloves

• 4 cups broth

• 1 teaspoons salt

• 2 teaspoons cumin

• 2 teaspoons coriander

• 2 tbsp fresh dill

• 2 bay leaves

For the zhoug: 

• 2 whole jalapenos 

• 6 garlic cloves

• 1 handful of cilantro 

• 1 teaspoon cumin 

• 1/2 teaspoon salt 

• 1/3 cup olive oil, more to desired consistency

• ¼ cup lemon juice

• 1 tbsp chili flakes

Step 1: Prepare the soup

Add all of the soup ingredients to the instant pot and cook on high pressure for 35 minutes..

Step 2: Prepare the zhoug

Add all of the zhoug ingredients together and blend.

Step 3: To serve

Serve with couscous on the side. Garnish the soup with zhoug.

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