Mar 13

Mar 13 Paprika Chickpeas

Beans Peas and Lentils, Soups & Stews, Dinner

Tender chickpeas in a spicy, smoky, garlicky, sauce with a savory fruitiness.

Paprika Chickpeas

Serves 5 - 6

The origin of this recipe was the idea of a roux-based sauce seasoned with paprika. Not particularly interesting but, I’d never made anything where paprika was the major flavor of a dish. My first attempt was meat free and wasn’t anything to write home about because I quickly learned that while tasty, paprika easily overpowered everything. I knew I’d need to use less paprika but the flavor needed something to round it out, fruity smoky paprika isn’t exactly delicious. In came the bell pepper, the fresh version of paprika and sausage whose fat and meatiness enhanced the flavor of the paprika and brought everything together. The final product is spicy, smoky, garlicky and fruity in a completely unexpected fashion.

“Recipe Tips:

*1. Typically I give a work around for using canned beans but, in this recipe, starting from dried is a better option. ”

Ingredients

*Chickpeas

500g (2.5 c) dried chickpeas, soaked overnight, drained

1,600ml (8 c) water

60g (3 T) gochujang

30ml (2 T) fish sauce

8g (2 t) kosher salt

3 bay leaves

Base

30ml (2 T) olive oil

300g garlic kielbasa, sliced

600g (2 medium) onions, sliced 0.25in thick with the grain

8 garlic cloves, minced

2 cheongyang or serrano chilis, minced

20g (2.5 T) all purpose flour

9g (1 T) paprika

4g (2 t) smoked paprika

4g (1 t) ground black pepper

2g (2 t) dried oregano

700ml (3.5 c) reserved chickpea cooking liquid

30ml (2 T) fish sauce

5ml (1 t) rice vinegar

3g (0.50 t) granulated sugar

454g (2 large) red bell pepper, 0.25in strips

Method

1. In a large pot bring the chickpeas and water to a boil covered.

Keep an eye on the pot because the proteins/scum from the chickpeas can cause the pot to overflow.

Reduce to a simmer and remove the scum that arises.
Add the gochujang, fish sauce, salt and bay leaves stirring until the gochujang is fully dissolved.
Cover and cook for 1 – 1.5 hours or until the chickpeas are cooked through.

Chickpeas are cooked through when the skins are tender and the centers are creamy when tasted.
If not cooked through after 1 hour, continue to cook testing the beans every 10 – 15 minutes until done.
I like to test 2 – 3 beans from different areas of the pot. If one is not cooked through, I allow the beans to cook until each one tested is cooked through.

Drain and reserve the cooking liquid.

2. In the pot the chickpeas were cooked in, heat the olive oil over medium-high.

Add the sausage and saute for 5 – 7 minutes or until browned.
Remove the sausage to a plate leaving the flavored oil.
Add the onions, garlic and chili with a small pinch of salt.
Saute for 5 minutes.
Add the flour and saute for 90 seconds to 2 minutes stirring constantly or until the flour begins to brown slightly.
Add the spices and herbs and cook for 30 seconds longer stirring constantly.
While stirring constantly, add the reserved cooking liquid in a steady stream.
Add the chickpeas, fish sauce, vinegar and sugar.
Bring to a boil then reduce to a simmer.
Simmer covered for 20 minutes.
Add the reserved sausage and peppers.
Simmer for 15 minutes longer uncovered.
Taste and adjust seasoning as desired.