Recipes and Cooking Pressure Cooker Spanish Chickpeas and Tomatoes over Rice This Spanish-inspired meal is sure to be a weeknight hit (after all, it only takes 30 minutes!). You can thank your Instant Pot for cooking dried chickpeas in just 15 minutes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 Yield: 7 cups Jump to Nutrition Facts Ingredients 8 ounce dried chickpeas 1 28 ounce can whole San Marzano tomatoes, cut up (undrained) 1 14.5 ounce can reduced-sodium vegetable broth or chicken broth ½ cup chopped red onion 3 cloves garlic, minced ½ teaspoon smoked paprika ½ teaspoon ground coriander ½ teaspoon dried oregano, crushed ½ teaspoon dried dill weed ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoon lemon juice 1 5 ounce pkg. baby spinach Hot cooked brown rice ¼ cup chopped fresh Italian parsley 4 ounce goat cheese (chevre) Directions In a 4- to 5-qt. Dutch oven soak beans, covered, in 8 cups cold water in a cool place overnight. Drain and rinse.* Place drained chickpeas and the next ten ingredients (through black pepper) in a 4- to 6-quart electric or stove-top pressure cooker. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Carefully open lid. Stir in lemon juice and spinach. Cover and let stand 3 minutes or until spinach is wilted. Serve over rice. Top with parsley and goat cheese. *Quick-soaking method In a 4- to 5-qt. Dutch oven combine chickpeas and 8 cups water. Bring to boiling; reduce heat. Simmer 2 minutes; remove from heat. Cover and let stand 1 hour. Rate it Print Nutrition Facts (per serving) 514 Calories 13g Fat 75g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 514 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 22mg 7% Sodium 704mg 31% Total Carbohydrate 75g 27% Total Sugars 15g Protein 25g Vitamin C 46.7mg 234% Calcium 273mg 21% Iron 7.8mg 43% Potassium 702mg 15% Folate, total 407mcg Vitamin B-12 0.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.