Savory Chickpea Lentil Sausage Recipe with Bold Spices - Recipes Horizon

The pot lid rattles and you know dinner is almost ready. You spot that nice little valve hiss starting, the float valve jumps up and your kitchen fills with hopeful smells. It9s that kind of comforting noise that says good food is coming real soon.

Pin

Inside your pressure cooker, pasta mingles with chickpeas in a tangy tomato broth that9s gonna hit just right. You recall how quick this all went and you don9t have to wait forever for dinner tonight. It9s dang satisfying knowing you got a meal that9s both hearty and easy.

While the pressure builds inside, you take a moment to think about what else you wanna add next time or how you might tweak this recipe. But for now, just listening to the pot lid rattle is enough; you9re almost there. The wait is short and the payoff is big. Let9s dive in.

What Makes Pressure Cooking Win Every Round

• The pressure build cooks pasta and chickpeas evenly in a flash.
• Valve hiss tells you it9s working, no guesswork here.
• Float valve popping up keeps everything safe while concentrating flavors.
• Quick release lets you stop cooking fast to avoid mushy pasta.
• Slow release gives time to deepen taste without overcooking.
• You can toss everything in your pressure cooker and walk away for a bit.

Everything You Need Lined Up

• 2 tablespoons olive oil and 2 to 3 more for finishing touches.
• 2 cloves garlic peeled and smashed plus 1 more clove finely chopped.
• 3 tablespoons tomato paste for that rich sauciness.
• 1 teaspoon kosher salt and extra for seasoning later.
• Freshly ground black pepper or red pepper flakes according to your heat love.
• 1 ½ cups cooked chickpeas drained and rinsed from a can.
• ½ cup ditalini or other small pasta like annellini.
• 2 cups regular tap water 6 no need to boil it first.

Pin

Get these ready on your counter before you start cooking and you9ll breeze through this. It9s kinda nice to have everything at hand so you9re not scrambling halfway through. Plus it makes cleanup less of a pain.

How It All Comes Together Step by Step

1. Heat 2 tablespoons olive oil in your pressure cooker on medium heat. You want it warm but not smokin yet.
2. Toss in the 2 smashed garlic cloves. Let 9em cook 1 to 2 minutes until fragrant but be sure not to brown 9em or they9ll turn bitter.
3. Stir in 3 tablespoons tomato paste. Cook that for 2 to 3 minutes until it darkens and smells sweet and tangy.
4. Add your chickpeas, 1 teaspoon salt, and a few grinds of black pepper or a pinch of red pepper flakes for some pep. Stir everything together real good.
5. Now pour in about 1 to 1 ½ cups water. Enough to just barely cover the chickpeas but not drown '9em.
6. Seal your pressure cooker and wait for the pressure build. When you hear that valve hiss and see the float valve pop up, cook for 3 minutes on high pressure.
7. Use quick release to let out the steam once time9s up. Open the lid carefully and mash some chickpeas with a spoon to thicken up that broth. It9s gonna be cozy and lush.
8. Add in the uncooked pasta now. Pour in the rest of the water (to get you to 2 cups total), give it a stir, and seal the cooker again. Wait for pressure build then cook 4 minutes. After that do a quick release again and open your pot.

Give it a good stir, taste and adjust salt, pepper, or flakes as you like. Drizzle 2 to 3 tablespoons olive oil on top and stir it in. You9re ready to eat!

Quick Tricks That Save Your Time

• Use canned chickpeas already cooked so you cut the cooking time down a lot.
• Toss the pasta in uncooked while pressure cooking for a fast one-pot meal.
• Do a quick release right after pressure cooking the pasta so it won9t get mushy.
• If you got fresh garlic, crush and add it early to build flavor fast but keep a finely chopped clove to add at the end for a fresh punch.

What It Tastes Like Fresh From the Pot

That first spoonful hits you with a warm tomato hug full of garlicky goodness. The chickpeas give it a creamy, hearty bite that feels just right for any day you need comfort food fast.

The pasta is tender but still holds onto its little shapes. You notice those red pepper flakes sneaking in a bit of heat that makes each mouthful glow without overpowering anything else.

Finish it off with the olive oil slicked on top, adding a smooth richness that brings all the flavors together. It9s like a cozy, quick Italian meal that you whipped up at home with little fuss.

Pin

Keeping Leftovers Fresh and Ready

Put your leftovers in an airtight container and store 9em in the fridge. They keep good for about 3 days and taste even better warmed up with a little splash of water to loosen the sauce.

Freezing is also doable if you want to keep 9em longer. Just portion into freezer-safe containers and thaw in the fridge overnight. Reheat gently in a pot or microwave with a bit of water so the pasta doesn9t dry out.

If you got a bigger batch, you can freeze in individual portions for quick lunches or dinners later on. Just thaw and warm 9em up real slow to keep the texture nice. This way you won9t feel stuck with a big pot waiting forever.

Your Most Asked Questions Answered

• Can I use dried chickpeas? Yes, but you gotta soak and cook '9em first. It9ll add time and complexity, so canned is easier for this quick kinda recipe.
• What if I only have regular pasta shapes? No worries, just adjust cooking time a bit. Smaller pasta works best here though so it cooks evenly fast in the pressure cooker.
• How do I avoid mushy pasta? Quick release the pressure as soon as the timer runs out and don9t overcook the pasta inside.
• Can I add veggies? Sure thing! Spinach or kale tossed in after cooking works great or add diced carrots before pressure cook for some sweetness.
• What if I want it spicier? Adding more red pepper flakes or a dash of hot sauce after cooking is the way to go. You can always start mild and build up.
• Can I make this vegan? Yep, this one9s naturally vegan since it9s just olive oil, chickpeas, pasta and spices. Just check your pasta ingredients if you9re super strict.

Pin

Quick Pasta and Chickpeas Pressure Cooker Recipe

A quick and hearty pasta and chickpea meal made entirely in the pressure cooker with olive oil, garlic, tomato paste and bold spices. Perfect for a comforting, weeknight vegan dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 7 minutes mins

Total Time 12 minutes mins

Cuisine Mediterranean

Servings 2 people

Calories 420 kcal

Equipment

• 1 Pressure cooker used to cook pasta and chickpeas

Ingredients

  

Main ingredients

• 2 tablespoons olive oil plus 2 to 3 tablespoons for finishing
• 2 cloves garlic peeled and smashed
• 1 clove garlic finely chopped
• 3 tablespoons tomato paste for rich sauciness
• 1 teaspoon kosher salt plus extra for seasoning
• freshly ground black pepper or red pepper flakes to taste
• 1 ½ cups cooked chickpeas drained and rinsed from a can
• ½ cup ditalini pasta or other small pasta
• 2 cups water regular tap water

Instructions

 

Instructions

• Heat 2 tablespoons olive oil in your pressure cooker on medium heat until warm.
• Add in the 2 smashed garlic cloves and cook for 1 to 2 minutes until fragrant, avoid browning.
• Stir in 3 tablespoons of tomato paste and cook for 2 to 3 minutes till darkened and fragrant.
• Add chickpeas, salt, and pepper or flakes and stir to combine well.
• Pour in 1 to 1 ½ cups water just to cover chickpeas. Seal the lid and cook for 3 minutes at high pressure after building up.
• Use quick release and carefully open the lid. Mash some chickpeas to thicken the broth.
• Add uncooked pasta with remaining water to total 2 cups. Stir, reseal and cook 4 minutes on high pressure.
• Quick release pressure and open the pot.
• Stir everything together, taste and adjust salt, pepper, or red pepper flakes if needed.
• Drizzle 2 to 3 tablespoons olive oil on top before serving.

Notes

Serve immediately after cooking or refrigerate leftovers up to 3 days. Reheat with a splash of water to loosen the sauce. Freezes well in individual portions.