Instant Pot Chickpea Orzo Soup

vegancocotte.com

Pat Gibbs Howard

1 tablespoon olive oil

1 large red onion, diced

4 garlic cloves, finely chopped

½ red chilli, finely chopped

1 teaspoon dried oregano

1 tablespoon fresh rosemary

2 tablespoons tomato puree

1.5 litre (6 cups) vegetable stock

1 x 400 g (14 oz) can chopped tomatoes

1 x 400 g (14 oz) can chickpeas, drained and rinsed

1 medium zucchini, cut into bite-size pieces

125 g (¾ cup) orzo

6 to 8 fresh basil leaves, roughly shredded

Juice of half a lemon

Salt and pepper to taste

Directions at vegancocotte.com

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