Brazilian recipe
Chickpeas with Paprika (Grão de bico com páprica)
Chickpeas with paprika: a practical, nourishing recipe with bold 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 finish
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 finish
Salt, to taste
Freshly ground black pepper, to taste
Where to find ingredients
Look for chickpeas, bay leaves, garlic, onions, paprika, olive oil, salt and black pepper at local supermarkets, grocery stores, or the dry goods and spices section of market stalls. If needed, use a good-quality mild paprika as a substitute for sweet paprika.
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 clean water and the bay leaf
- Close the cooker and bring to high heat
- Once it reaches pressure, lower 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 a little of the broth to the frying pan
- Mash these chickpeas with a spatula until you get a purée
- Mix this creamy sauté into the rest of the 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 is a great option for everyday meals, bringing together simplicity and wholesome eating. The key to a thick, silky sauce is to mash a small portion of the cooked chickpeas before finishing the dish.
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