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cooked chick peas
🇧🇷Brazil
•View in original language
(Português)
10 hour(s)
10 servings
Leny Yamiyo
@leny.mys_- Ingredients
- Recipe
- Chickpeas1 cup
- Large Onion0.5 unit(s)
- Garlic Clove3 unit(s)
- Bay Leaf1 unit(s)
- Sweet paprika1 teaspoon
- Olive oil to taste
- Salt to taste
- Black pepper to taste
- Place the chickpeas in a large bowl and cover with 3 cups (tea) of water. Cover the bowl with a plate and soak the chickpeas for 8 hours – soaking shortens the cooking time and the chickpeas cook more evenly. If you prefer, soak the night before preparation.
- After the soaking time, drain the water and transfer the grains to the pressure cooker. Add 3 cups (tea) of water, add the bay leaf, cover and heat over high heat. As soon as the pan starts beeping, lower the heat and let it cook for 25 minutes.
- Meanwhile, separate the ingredients for the stew: peel and finely chop the onion and garlic.
- After 25 minutes of cooking, turn off the heat and be careful: let all the pressure out before opening the pan.
- Take a skillet to medium fire. Drizzle with 1 tablespoon of olive oil, add the onion, season with a pinch of salt and sauté for 5 minutes, until starting to brown. Add the garlic, paprika and stir for 1 minute to perfume.
- Transfer 2 shells of the cooked grain with a little broth to the skillet and stir well, crushing the grains with the spatula — this puree helps to thicken the broth.
- Return the mashed grains to the pan and place over medium heat (without the lid). Season with salt and cook for another 10 minutes, stirring occasionally, until the broth thickens.
- Transfer to a bowl, water with olive oil to taste and serve next.
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