Brazilian recipe
Chickpeas with Paprika (Grão de bico com páprica)
A practical and nutritious recipe where chickpeas gain an intense flavor and a velvety sauce.
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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
Find basic legumes, spices, and olive oil at local grocery stores or markets.
Preparation method
- Place the chickpeas in a large bowl
- Cover with the three cups of water
- Cover and let soak for eight hours
- Discard the soaking water and place the beans in a pressure cooker
- Add the three cups of clean water and the bay leaf
- Close the pot and place over high heat
- Once pressure builds, 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 a bit of the liquid into the skillet
- Mash these beans with a spatula until they form a puree
- Mix this creamy sauté into the remaining chickpeas in the pressure cooker
- Cook over medium heat, uncovered, for another 10 minutes
- Adjust the salt and pepper
- Finish with a drizzle of olive oil before serving
Observations
This dish is a fantastic alternative for everyday meals, combining health and simplicity. The secret to a thick, velvety sauce is mashing a small portion of the cooked beans before finishing the preparation.
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