Pressure Cooker Spanish Chickpeas And Tomatoes Over Rice Recipe
Recipe By Better Homes and Gardens
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.
Ingredients For Pressure Cooker Spanish Chickpeas And Tomatoes Over Rice Recipe
8 ounce Dried chickpeas
28 ounce 1 can whole san marzano tomatoes, cut up
14.5 ounce 1 can reduced sodium vegetable broth or chicken broth
0.5 cup Chopped red onion
3 Cloves garlic, minced
0.5 teaspoon Smoked paprika
0.5 teaspoon Ground coriander
0.5 teaspoon Dried oregano, crushed
0.5 teaspoon Dried dill weed
0.25 teaspoon Salt
0.25 teaspoon Black pepper
2 tablespoon Lemon juice
5 ounce 1 pkg. baby spinach
Hot cooked brown rice
0.25 cup Chopped fresh italian parsley
4 ounce Goat cheese
Nutrition value
441
calories per serving
13 g Fat42 g Protein35 g Carbs21 g FiberOther
Current Totals
13 g Fat
42 g Protein
35 g Carbs
21 g Fiber
MacroNutrients
Carbs
35 g
Protein
42 g
Fiber
21 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
322 mg
Iron
7 mg
Vitamin A
2998 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
267 mcg
Vitamin B12
0 mcg
Vitamin C
74 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
201 mg
Manganese
4 mg
Phosphorus
442 mg
Selenium
51 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
