I used 2 cans of chickpeas, 4 cups broth, fennel root and celery. I didn't have tumeric so I substituted with hot curry. Used combo of red pepper flakes with a North African (red pepper based blend). Rather than salt I added some chicken better than bullion to taste. After softening root vegetables, and sautéing spices all items were added and cooked on high on IP for 9 minutes. Mixed 1 egg and 1 lemon, stirred in remaining herbs. Nice combo of flavors, husband mentioned it had new flavor combos and he enjoyed it.
