Moroccan Harira Soup with Chickpeas - Pressure Cooker

While flipping through my pressure cooker cookbook, I saw this Moroccan Soup.
I originally thought it used corn flour (masa harina) and picked the recipe based on that.

Ingredients:

2 tablespoons olive oil
1 celery stalk, finely chopped
1 large onion, finely chopped
1/2 bell pepper, chopped
 3 chopped banana peppers & 1/4 teaspoon red chili flakes (or 1 chopped jalapeño)
1 can well rinsed chick peas
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoons pepper
~16 ounce can diced tomatoes
2 cans chicken broth
3/4 dry lentils, picked over and washed
3 Tablespoons lemon juice (about 1 whole lime from Costco...)

Instructions:

1. Saute veggies in olive oil for about 5 minutes in pressure cooker pot. 
2. Stir in spices, cook for about 1 minute more.
3. Stir in broth, tomatoes, beans, and lentils.
4. Close lid to pressure cooker, bring to high, and cook for 20 minutes.
5. Let steam release naturally. 
6. Serve with rice.

Carole's Notes:

Recipe from Cinda Chavich's 200 best Pressure Cooker recipes
I found this was hot when using the 3 chopped banana peppers & 1/4 teaspoon red chili flakes
It made a lot! I added one peeled, diced and lightly microwaved potato, 1/2 cup diced carrots, and 1/4 cup sugar for the next day.

Since I still had a bunch left, I filled some emapanda disks (store bought) with the veggies, sealed them with some water, and baked them for social hour snacks.