Brazilian recipe
Paprika Chickpea Stew (Grão de bico com páprica)
A nutritious and practical staple, this chickpea dish features a deep, smoky flavour profile and a beautifully velvety sauce.
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Ingredients
1 cup dried chickpeas
3 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1/2 onion
1 garlic clove
1 teaspoon sweet paprika
1 tablespoon extra virgin olive oil (for sautéing)
Extra virgin olive oil to taste (for finishing)
Sea salt to taste
Freshly cracked black pepper to taste
3 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1/2 onion
1 garlic clove
1 teaspoon sweet paprika
1 tablespoon extra virgin olive oil (for sautéing)
Extra virgin olive oil to taste (for finishing)
Sea salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find dried chickpeas in the health food aisle or the international foods section of your local supermarket. Use high-quality sweet paprika and extra virgin olive oil from the pantry staples aisle to ensure the best flavour. As a substitute for dried, you can use canned chickpeas; simply skip the soaking and pressure cooking steps and proceed directly to sautéing.
Preparation method
- Place the dried chickpeas in a large mixing bowl
- Cover with the three cups of soaking water
- Cover the bowl and let the chickpeas hydrate for eight hours
- Drain the soaking water and transfer the chickpeas to a pressure cooker
- Add the three cups of fresh water and the bay leaf
- Secure the lid and bring to high pressure over high heat
- Once pressure is reached, reduce heat and cook for 25 minutes
- Remove from heat and allow the pressure to release naturally before opening
- Finely dice the onion and garlic
- Heat the olive oil in a frying pan over medium heat
- Sauté the onion with a pinch of salt for five minutes until golden
- Stir in the garlic and paprika and sauté for a further minute
- Add two ladles of the cooked chickpeas along with a little of their cooking liquid to the frying pan
- Mash these chickpeas with a spatula until they form a coarse puree
- Incorporate this creamy mixture into the main pot of chickpeas
- Simmer over medium heat, uncovered, for another 10 minutes
- Season with salt and pepper to taste
- Drizzle with a little olive oil just before serving
Observations
This recipe is a brilliant addition to your midweek rotation, perfectly balancing nutritional value with straightforward preparation. The secret to achieving a thick, luxurious sauce lies in mashing a small portion of the cooked chickpeas directly into the pan before serving.
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