Instapot Chickpea Garlic Soup

Serves about 4.

• 1/2 cup extra virgin olive oil
• 2 large carrots, chopped fine
• 2 onions, chopped fine
• 6 celery stalks, chopped fine
• 1 tsp ground cumin
• 1 tsp ground coriander
• 12 garlic cloves, minced
• 2 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1 32 oz. box of vegetarian "no-chicken" broth
• 2 cups water
• 4 cans (15 oz. ea) chickpeas, rinsed and drained
• juice of 1.5 lemons
• 1/4 cup chopped fresh cilantro

Put half cup of oil into instapot, and set to saute for 22 minutes. Put chopped onions, celery and carrots in and stir every now and then to keep it from sticking.

Add in garlic, cumin, coriander, salt and pepper. Saute for another 2 minutes, stirring well.

Pour in soup, water and chickpeas, and set to pressure cook, high, for 18 minutes. Allow to vent naturally.

When the instapot lid has released, use an immersion blender to puree the soup to desired consistency. At least half of the chickpeas ought to be pureed.

Stir in the lemon juice. Ladle into bowls, sprinkling chopped cilantro over each serving.