Brazilian recipe
Chickpeas with Paprika
Chickpeas with paprika: a practical and nutritious recipe where chickpeas gain an intense flavor and a velvety broth.
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Ingredients
1 cup (tea) of chickpeas
3 cups (tea) of water (for soaking)
3 cups (tea) of water (for cooking)
1 bay leaf
1/2 onion
1 clove garlic
1 teaspoon of sweet paprika
1 tablespoon of olive oil (for sautéing)
Olive oil to taste (for finishing)
Salt to taste
Freshly ground black pepper to taste
3 cups (tea) of water (for soaking)
3 cups (tea) of water (for cooking)
1 bay leaf
1/2 onion
1 clove garlic
1 teaspoon of sweet paprika
1 tablespoon of olive oil (for sautéing)
Olive oil to taste (for finishing)
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Chickpeas, bay leaf, onions, garlic, paprika, olive oil, salt, and pepper are commonly found in the dried goods aisle, produce section, or spice rack of most supermarkets. Dried chickpeas are ideal for this recipe.
Preparation method
- Place the chickpeas in a large bowl
- Cover with three cups of water
- Cover and let soak for eight hours
- Discard the soaking water and place the chickpeas in a pressure cooker
- Add the three cups of clean water and the bay leaf
- Close the pot and bring to high heat
- After 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 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 chickpeas with some of the broth to the frying pan
- Mash these chickpeas with a spatula until a puree is formed
- Stir 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 is a great alternative for everyday meals, combining health and simplicity. The secret to a thick and velvety sauce is to mash a small portion of the cooked chickpeas before finishing the preparation.
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