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


Credit: Andy Lyons

Recipe Summary

15 mins
15 mins
30 mins
7 cups


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.*

  • 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; fat 13g; cholesterol 22mg; saturated fat 6g; carbohydrates 75g; mono fat 3g; poly fat 2g; insoluble fiber 12g; sugars 15g; protein 25g; vitamin a 4376.3IU; vitamin c 46.7mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 4.5mg; vitamin b6 0.5mg; folate 407mcg; vitamin b12 0.1mcg; sodium 704mg; potassium 702mg; calcium 273mg; iron 7.8mg.