Rinse, wash and drain 1 cup cooked garbanzo beans

1 16oz. canned fire-roasted chopped tomatoes

Turn on your Instant Pot and press the Saute button. Add the olive oil. Let the oil heat up within 30 seconds. Add orzo and minced garlic. Sauté over high heat for 2 minutes, stirring frequently.

Add crushed tomatoes, chickpeas, mixed vegetables and spices. Stir frequently for 3-4 minutes. Add vegetable broth (or water) and mix well.

Remove fat by scraping the bottom of the pan with a spatula and making sure nothing is stuck at the bottom. Cancel the sauté function.

Place the lid on the Instant Pot and turn the knob to SEAL. Press MANUAL or PRESSURE COOKING high pressure for 4 minutes.

After the cooking process is completed, wait 3 minutes and perform QPR quick pressure relief by turning the valve from SEALING to VENTILATION. Open the cover.

Add lemon juice and chopped fresh herbs. Adjust seasoning if necessary. Stir the soup gently using a ladle.

Serve in a bowl. Sprinkle with some parmesan (or nutritional yeast) and freshly ground black pepper. Entertainment. Enjoy your meal!

Add olive oil to a heavy-bottomed pan. When the oil is hot, add the shallot and minced garlic. Fry the orzo over low to medium heat for 3-4 minutes, stirring frequently.

Add crushed tomatoes, mixed vegetables, garbanzo beans and spices. Let it sizzle. Stir frequently for 2-3 minutes. Add vegetable broth. (or water) Mix well.

Let it boil over high heat. Then reduce the heat and let it cook over medium heat for about 15 minutes.

Check and stir a few times to make sure it doesn’t burn on the bottom. The orzo should be soft and doubled in size. Turn off the heat. Serve garnished as recommended. Entertainment !