Description
This Chickpea Picadillo is a vibrant, plant-based twist on the traditional Latin American stew, combining browned mushrooms, shredded tofu, tangy tomatillos, and a mix of spicy chiles. Sautéed to perfection and simmered in vegetable stock with chickpeas, this hearty dish is packed with bold flavors and textures, perfect served over rice and beans for a wholesome meal.
Ingredients
Scale
Main Ingredients
- 6 tablespoons extra-virgin olive oil
- 8 ounces mushrooms (such as cremini), chopped
- 12 ounces extra-firm tofu, grated on the large holes of a box grater
- 5 large scallions, chopped, green and white parts separated
- 1 medium poblano chile, seeds removed, chopped
- 1 to 2 jalapeños, chopped (use 1 seeded jalapeño for a milder dish, 2 with seeds for medium heat)
- 3 garlic cloves, finely chopped
- 6 ounces tomatillos (about 3), husked, rinsed and chopped
- Salt, to taste
- 1½ cups vegetable or mushroom stock
- 1 (15-ounce) can chickpeas, undrained
- 1/4 cup chopped cilantro leaves and tender stems
For Serving
- Rice and beans, as preferred
Instructions
- Brown the Mushrooms: Heat 2 tablespoons of olive oil in a large well-seasoned cast-iron or nonstick skillet over high heat. Add the chopped mushrooms and cook, tossing occasionally, until they are browned on all sides, about 6 to 8 minutes. Transfer the browned mushrooms to a medium bowl and set aside.
- Cook the Tofu: In the same skillet, heat another 2 tablespoons of olive oil. Add the grated tofu and cook, tossing occasionally, until all moisture has evaporated and the edges begin to turn golden brown, resembling shredded, browned egg whites. This should take about 6 to 8 minutes. Transfer the cooked tofu to the bowl with the mushrooms.
- Sauté Aromatics and Veggies: Add the remaining 2 tablespoons of olive oil to the skillet. Add the white parts of the scallions, chopped poblano, jalapeños, finely chopped garlic, and chopped tomatillos, along with salt to taste. Cook over medium-high heat, tossing occasionally, until the scallions start to brown lightly and the tomatillos begin to break down, around 5 minutes.
- Simmer with Chickpeas and Stock: Reduce heat slightly to medium-high and return the browned mushrooms and tofu to the skillet, including any juices in the bowl. Stir in the vegetable or mushroom stock and the undrained chickpeas. Bring the mixture to a simmer and cook, stirring frequently and scraping up any browned bits on the pan, until the vegetables are tender and most of the liquid has evaporated. This should take between 15 to 20 minutes. Adjust salt to taste.
- Finish and Serve: Stir in the chopped cilantro and the green parts of the scallions just before serving to add freshness. Serve the chickpea picadillo hot over your choice of rice and beans for a filling and flavorful meal.
Notes
- For milder heat, use one seeded jalapeño; for medium heat, use two jalapeños with seeds.
- Extra-firm tofu works best for texture; pressing tofu before grating can remove excess moisture.
- If using a nonstick skillet, a well-seasoned cast iron is a good alternative for browning.
- Vegetable or mushroom stock adds flavor but water can be substituted in a pinch.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Keywords: Chickpea Picadillo, Vegan Picadillo, Plant-based Latin American stew, Tofu Picadillo, Chickpea stew, Vegetarian picadillo
