Brazilian recipe
Chickpeas with Paprika (Grão de bico com páprica)
A nutritious and practical dish where chickpeas are elevated by an intense flavor and a velvety, rich 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 teaspoon sweet paprika
1 tablespoon olive oil (for sautéing)
Olive oil to taste (for finishing)
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 teaspoon sweet paprika
1 tablespoon olive oil (for sautéing)
Olive oil to taste (for finishing)
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find these staples at local supermarkets or neighborhood grocery stores. If you cannot find fresh chickpeas, canned ones (drained and rinsed) can be used as a substitute, though cooking from dried is ideal for this texture.
Preparation method
- Place the chickpeas in a large bowl
- Cover with the three cups of water
- Cover and let it soak for eight hours
- Discard the soaking water and place the beans in a pressure cooker
- Add the three cups of fresh water and the bay leaf
- Close the pot and place it over high heat
- Once it reaches pressure, reduce the heat and cook for 25 minutes
- Turn off the heat and wait for the pressure to release naturally before opening
- Finely chop 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 and sauté for one minute
- Add two ladles of the cooked beans with some of the cooking liquid to the skillet
- Mash these beans with a spatula until you obtain a puree
- Mix this creamy sauté into the rest of the chickpeas in the pressure cooker
- Cook over medium heat, uncovered, for another 10 minutes
- Adjust salt and pepper
- Finish with a drizzle of olive oil before serving
Observations
This recipe is an excellent choice for everyday meals, combining health and simplicity. The secret to achieving a thick and velvety sauce is to mash a small portion of the cooked chickpeas before finishing the cooking process, adding texture and depth to the dish.
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