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.

Source: Better Homes and Gardens


Ingredient Checklist


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

Instructions Checklist
  • 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.

Nutrition Facts

514 calories; 13 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 22 mg cholesterol; 704 mg sodium. 702 mg potassium; 75 g carbohydrates; 12 g fiber; 15 g sugar; 25 g protein; 0 g trans fatty acid; 4376 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 407 mcg folate; 0 mcg vitamin b12; 273 mg calcium; 8 mg iron;