Brazilian recipe
Chickpeas with Paprika (Grão de bico com páprica)
A nutritious and practical dish where chickpeas are cooked until tender and finished with a rich, velvety sauce infused with sweet paprika.
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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)
Extra virgin olive oil to taste (for drizzling)
Salt to taste
Freshly ground 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)
Extra virgin olive oil to taste (for drizzling)
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
All ingredients are commonly found at local supermarkets or grocery stores. As a substitute for dried chickpeas, canned chickpeas (drained and rinsed) may be used, skipping the soaking and pressure cooking steps.
Preparation method
- Place the chickpeas in a large bowl.
- Cover with the three cups of water.
- Cover and let hydrate for eight hours.
- Drain the soaking water and place the grains in a pressure cooker.
- Add the three cups of fresh water and the bay leaf.
- Close the cooker and place over high heat.
- Once it reaches pressure, reduce the heat and cook for 25 minutes.
- Turn off the heat and allow the pressure to release naturally before opening.
- Finely chop 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.
- Add the garlic and paprika and sauté for one minute.
- Add two ladles of the cooked grains with a little of their cooking liquid to the pan.
- Mash these grains with a spatula until you reach a puree consistency.
- Mix this creamy base back into the remaining chickpeas in the pressure cooker.
- Cook over medium heat, uncovered, for another 10 minutes.
- Adjust salt and pepper to taste.
- Finish with a drizzle of olive oil before serving.
Observations
This recipe is an excellent option for daily meals, perfectly balancing health and simplicity. The secret to achieving a thick, velvety sauce is to mash a small portion of the cooked chickpeas before finishing the preparation, which adds depth and texture to the dish.
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