Instant Pot Chickpea Orzo Soup

rainbowplantlife.com

Indie Roo Sheltie

2 tablespoons extra virgin olive oil

1 large yellow onion, diced

8 garlic cloves, minced

2 teaspoons smoked paprika

2 teaspoons ground cumin

2 dried red chili peppers, broken in half (can sub with ½ to 1 teaspoon red pepper flakes)

4 tablespoons tomato paste

4 cups (960 mL) low-sodium vegetable broth

2 cups (480 mL) water

1 cup (170 to 180g) uncooked orzo

2 (15-ounce /425g) cans chickpeas, drained and rinsed

2 bay leaves

2 sprigs fresh rosemary

4 to 6 sprigs fresh oregano

1 ½ teaspoons kosher salt

Freshly cracked black pepper to taste

1 (28-ounce /800g) can diced tomatoes

8 to 10 sun-dried tomatoes, chopped (I prefer oil-packed sun-dried tomatoes)

3 tablespoons capers, drained

½ cup Italian flat-leaf parsley, chopped (plus more for garnish, if desired)

Lemon zest (optional)

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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