1-Hour Spanish Chickpea Soup
Dried chickpeas are typically soaked overnight and then simmered for up to two and a half hours to become tender. These, though,
go into the pressure cooker dry and come out tender in just one hour! Use high-quality, cured Spanish chorizo (and not the
fresh or raw Mexican version) for the best flavor and texture in this earthy, satisfying soup.
View Recipe: 1-Hour Spanish Chickpea Soup