Brazilian recipe
Paprika Chickpeas
A classic and practical recipe where chickpeas gain an intense flavor from sweet paprika and a rich, creamy 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 clove garlic
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 clove garlic
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
Chickpeas, spices, and fresh produce can be found in the pantry, spice, and produce aisles of most local supermarkets and natural food stores.
Preparation method
- Place the chickpeas in a large bowl
- Cover with the 3 cups of water
- Cover the bowl and let the grains soak for 8 hours to hydrate
- Drain the soaking water and place the chickpeas in a pressure cooker
- Add the 3 cups of water and the bay leaf
- Cover the pan and place over high heat
- Reduce the heat when the pan starts to whistle and cook for 25 minutes
- Turn off the heat and wait for the pressure to release completely before opening
- Finely chop the onion and garlic while the chickpeas cook
- Heat a skillet over medium heat with the olive oil
- Sauté the onion with a pinch of salt for 5 minutes until golden
- Add the garlic and the paprika, stirring for 1 minute
- Add 2 ladles of the cooked chickpeas with a little of the broth to the skillet
- Mash these chickpeas with a spatula to create a puree
- Return this mixture to the pressure cooker with the remaining chickpeas
- Cook over medium heat, uncovered, for another 10 minutes
- Adjust the salt and pepper
- Finish with a drizzle of olive oil and serve
Observations
This dish is an excellent choice for everyday meals, being both nutritious and easy to prepare. The secret to a perfect texture is proper soaking time and lightly mashing some of the grains, which ensures a full-bodied and delicious sauce.
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