Spanish Chickpeas and Tomatoes over Rice

Makes 4 servings

• 8 oz. dried chickpeas
• 1 28-oz. can whole San Marzano tomatoes, cut up, undrained
• 1 14.5-oz. can reduced-sodium chicken broth
• ½ cup chopped red onion
• 3 cloves garlic, minced
• ½ tsp. smoked paprika
• ½ tsp. ground coriander
• ½ tsp. dried oregano, crushed
• ½ tsp. dried dill weed
• ¼ tsp. salt
• ¼ tsp. black pepper
• 2 Tbsp. lemon juice
• 1 5-oz. pkg. baby spinach
• Hot cooked brown rice
• ¼ cup chopped fresh Italian parsley
• 4 oz. goat cheese (chèvre)

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. Prepare as directed for desired cooker, below.

Fast 15-minute cook time

In a 4- to 6-qt. electric or stove-top pressure cooker place drained chickpeas and the next 10 ingredients (through pepper). Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up 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. 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.

Slow 5½-hour high cook time

In a 3½-qt. slow cooker place drained chickpeas and the next 10 ingredients (through pepper). Cover and cook on high 5½ to 6 hours or until beans are tender. 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 soak method

In a 4- to 5-qt. Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse.

per serving 514 cal., 13 g fat (6 g sat. fat), 22 mg chol., 704 mg sodium, 75 g carb., 12 g fiber, 15 g sugars, 25 g pro.

make it vegetarian

To make this dish vegetarian, swap out the chicken broth for vegetable broth. To make it vegan, skip the goat cheese and top with toasted slivered almonds instead.