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.




  • In a 4- to 5-qt. Dutch oven soak beans, covered, in 8 cups cold water in a cool place overnight. Drain and rinse.*

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  • 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.

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*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.

Nutrition Facts

514 calories, 13 g fat (6 g saturated fat, 2 g polyunsaturated fat, 3 g monounsaturated fat), 22 mg cholesterol, 704 mg sodium, 75 g carbohydrates, 12 g fiber, 15 g sugar, 25 g protein.