Chickpea Minestrone

01. January 2014

Duromatic: For 4-6 persons

Preparation time: 5 minutes
Cooking time: 20 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk , chopped
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 bay Leaf
  • 1 garlic clove, pressed
  • 1 cup or 230 g dry chickpeas, soaked overnight
  • 1 cup or 200 g of Ditalinii (or any medium-small pasta for minestrone)
  • 4 cups or 1 l of Water
  • 2 tablespoons Tomato Puree' or one spoon of Tomato Concentrate
  • salt and pepper to taste


To the pressure cooker add a swirl of olive oil and soften the onion, carrot and celery. Add the herbs and garlic and stir them around for about a minute. Then, add the chickpeas, water and tomato puree'.

Close the pressure cooker. Turn the heat up high and when the cooker reaches pressure, lower the heat and count 13 minutes cooking time at high pressure.

When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 15 minutes).

Remove the woody stems that remain from the herbs and bay leaf to discard. Add three cups (or 750 ml) of water and season with salt and pepper according to taste.

Bring the contents of the pressure cooker to a boil, without the lid, add pasta and cook, for recommended time on the pasta package.

Serve with an optional dusting Pecorino Romano on top.

Chickpea Minestrone
* incl. VAT, plus shipping