Brazilian recipe
Paprika Chickpeas
Paprika chickpeas: a practical and nutritious recipe where chickpeas gain an intense flavor and a velvety sauce.
0.0 / 5 de 0 avaliações
Ingredients
1 cup chickpeas
3 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tablespoon olive oil (for sautéing)
1/2 onion
1 clove garlic
1 teaspoon sweet paprika
Salt to taste
Freshly ground black pepper to taste
Olive oil to taste (for finishing)
3 cups water (for soaking)
3 cups water (for cooking)
1 bay leaf
1 tablespoon olive oil (for sautéing)
1/2 onion
1 clove garlic
1 teaspoon sweet paprika
Salt to taste
Freshly ground black pepper to taste
Olive oil to taste (for finishing)
Where to find ingredients
Chickpeas and fresh produce are typically found in the pantry or fresh produce aisles of most local grocery stores or health food shops.
Method
- Place the chickpeas in a large bowl
- Cover with three cups of water
- Cover and let hydrate for eight hours
- Discard the soaking water and place the grains in a pressure cooker
- Add the three cups of clean water and the bay leaf
- Close the pot and place 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 chickpeas with a little of the broth to the skillet
- Mash these grains with a spatula until you obtain a puree
- Mix this creamy base 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
Notes
This is a great option for everyday meals, combining health and simplicity. The secret to a thick, velvety sauce is to mash a small portion of the cooked chickpeas before finishing the preparation.
Ratings and comments