Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂
This filling and gluten-free and vegan soup is still light enough to enjoy year-round, and the addition of vibrant green kale brightens up the entire dish. The Instant Pot makes cooking with soaked chickpeas a breeze – if you’re used to using canned chickpeas don’t let the prep scare you. Soaking and cooking your own chickpeas ends up being healthier and cheaper in the long run! The combination of tomato paste and diced tomatoes really helps round out the flavors and creates a rich tomato taste in every bite. The greens can be kale, chard, mustard, or even mixed! Just make sure to take out the tough core from the greens prior to cooking, with only the tender leaves added to the final step.
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
1 cup Chickpeas, soaked overnight
1 tbs Olive or Coconut oil
2 cloves Garlic, crushed
½ Yellow Onion, chopped
1 8oz can of Tomato Paste
1 14oz can diced Tomatoes
2 cups Vegetable Broth
1 ½ cups fresh Kale, cored and chopped
access the very best in vitamin and supplement patches!
1 teas Paprika
Himalayan salt and pepper to taste
Place chickpeas in a large bowl and cover with cold water. Soak overnight, if the water level drops below the chickpeas, top it off with more water so they can soak thoroughly.
The next day, drain and rinse chickpeas. Select Saute on the Instant Pot and put in oil, onions, and garlic, and cook until soft and aromatic.
Add chickpeas to pot with cans of tomato paste, diced tomatoes, and vegetable broth, and give it a stir. Make sure to get all the bits of onion and garlic off the bottom.
Cover the pot and lock, cook on High Pressure for 15 minutes. When finished, allow for a natural pressure release.
When all pressure has been released, unlock the lid, open and add chopped kale. Season with salt, and pepper. Stir to combine, make sure the kale is submersed. Place cover back on and let it sit for 5 minutes or so before serving.
If you don’t have kale on hand, chard and spinach are also great substitutes. A mix of greens also tastes delicious and fresh.During the summer time, pinches of basil or a pinch of rosemary add a really nice touch. This dish is an easy and tasty way to get protein, greens, and vegetables all in one meal!
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99
Check it out here, or download it now!:
Like this recipe? Show your appreciation for this free resource and help support us!