Brazilian recipe
Paprika Chickpeas
A nutritious and practical dish where chickpeas are elevated with bold paprika and a rich, velvety broth.
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Ingredients
1 cup chickpeas
3 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1/2 onion
1 garlic clove
1 tsp sweet paprika
1 tbsp olive oil (for sautéing)
Olive oil to taste (for finishing)
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 tsp sweet paprika
1 tbsp olive oil (for sautéing)
Olive oil to taste (for finishing)
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find dried chickpeas, fresh aromatics, and quality olive oil at local grocery stores or general markets. If dried chickpeas are unavailable, canned chickpeas are a common pantry substitute, though cooking times will be significantly reduced.
Preparation method
- Place the chickpeas in a large bowl.
- Cover with the three cups of water.
- Cover and let soak 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.
- Seal the pressure cooker and place over high heat.
- Once it reaches pressure, lower the heat and cook for 25 minutes.
- Turn off the heat and allow the pressure to release naturally before opening.
- Finely dice the onion and garlic.
- Heat the olive oil in a skillet over medium heat.
- Sauté the onion with a pinch of salt for five minutes until golden.
- Add the garlic and paprika, then sauté for one minute.
- Add two ladles of the cooked chickpeas with a bit of the cooking liquid to the skillet.
- Mash these chickpeas with a spatula until they form a smooth paste.
- Mix this creamy base back into the pot with the remaining chickpeas.
- Cook over medium heat, uncovered, for another 10 minutes.
- Adjust the salt and pepper to taste.
- Drizzle with olive oil before serving.
Observations
This recipe is a fantastic choice for everyday meals, balancing health with simple preparation. The secret to achieving a thick, velvety sauce is to mash a small portion of the cooked chickpeas before finishing the dish.
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