I love split pea soup on a cold winter night and this one can be made in no time using a pressure cooker. The split peas after cooking for 30 minutes in a pressure cooker or 2-3 hours in a Dutch Oven, will melt down and form a thick broth. My husband loves having a few hot dog rounds floating in his, so if you are up for a non-vegetarian option, try it!
For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)
