Vegan Chickpea Soup is creamy with just simple ingredients made in the Instant Pot. It is an easy 20 min soup perfect for a warm dinner with some toasted bread.
Switch on the Instant Pot in saute mode. Add 2 tbsp of olive oil to the inner pot. Wait for a min and then add the sliced garlic saute for a few secs and add onion. Saute for 2 mins.
Next, add the chopped tomatoes and cook for another 2 mins.
Now add the paprika powder, Cumin powder, Black pepper powder, and the required salt. Combine everything.
Add the chickpeas. You may use canned ones or dried chickpeas too.
Add the 2 cups of water. Combine everything once and deglaze the sides of the Instant Pot.
Close the Instant Pot and move the pressure knob to sealing position. Set 8 mins in high pressure.
Wait for a natural pressure release and then open the Instant Pot.
Using an immersion blender everything to a soupy consistency and add the coconut milk.
Combine everything and garnish with some chopped parsley.