Chickpea Picadillo
Mexican Recipes

Chickpea Picadillo

In the Oven
serves 4

A comforting vegan spin on classic picadillo. Mushrooms and grated tofu deliver meaty chew, chickpeas bring bite, and tomatillos keep everything bright and tangy. The whole skillet comes together in about 30 minutes, making it perfect for tacos, burritos, or spooning over arroz con frijoles. Garnish with cilantro and scallion greens for freshness.

VeganDinnerSpicy
20 mins prep10 mins cook30 mins total

  1. Heat 1 tbsp oil over medium-high. Add mushrooms with pinch of salt; cook 6-8 min until browned. Transfer to bowl.

  2. Add another tbsp oil. Stir in grated tofu; cook 5-6 min until golden and dry. Return mushrooms; push to sides.

  3. Lower heat to medium. Add remaining oil, scallion whites, poblano, jalapeño, garlic, tomatillos, spices, salt, pepper; sauté 4-5 min.

  4. Stir everything together. Add stock, chickpeas with liquid, tomato paste, vinegar; simmer 12-15 min until thick.

  5. Fold in scallion greens and cilantro. Season to taste. Serve with tortillas, rice & beans, or roasted veg.

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