Chickpea Picadillo
Published April 24, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons extra-virgin olive oil
- 8ounces mushrooms (such as cremini), chopped
- 12ounces extra-firm tofu, grated on the large holes of a box grater
- 5large scallions, chopped, green and white parts separated
- 1medium poblano chile, seeds removed, chopped
- 1 to 2jalapeños, chopped (use 1 seeded jalapeño for a milder dish, 2 with seeds for medium heat)
- 3garlic cloves, finely chopped
- 6ounces tomatillos (about 3), husked, rinsed and chopped
- Salt
- 1½ cups vegetable or mushroom stock
- 1(15-ounce) can chickpeas, undrained
- ¼cup chopped cilantro leaves and tender stems
- Rice and beans, for serving
Nutritional analysis per serving (4 servings)
524 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 48 grams carbohydrates; 13 grams dietary fiber; 11 grams sugars; 24 grams protein; 1088 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons oil in a large well-seasoned cast-iron or nonstick skillet over high. Cook mushrooms, tossing occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a medium bowl.
- Step 2
Heat 2 tablespoons oil in the same skillet and cook tofu, tossing occasionally, until any liquid has evaporated and the edges are browned (tofu should look like shredded and browned egg whites), 6 to 8 minutes. Transfer to the bowl with the mushrooms.
- Step 3
Heat remaining 2 tablespoons oil in the same skillet and add the scallion whites, poblano, jalapeño, garlic, tomatillos and salt and cook, tossing occasionally, until the scallions are just starting to brown and the tomatillos begin to break down, about 5 minutes.
- Step 4
Reduce heat to medium-high and return the mushrooms and tofu, along with any juices, to the pan. Stir in the vegetable stock and the chickpeas along with their liquid. Bring to a simmer and cook, stirring and scraping up browned bits, until all the vegetables are tender and most of the liquid has evaporated, 15 to 20 minutes. Season with more salt if needed.
- Step 5
Mix in cilantro and scallion greens just before serving. Serve with rice and beans.
- Picadillo (without cilantro or scallion greens) can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months. Reheat in the microwave or in a small saucepan, covered, on low.
Private Notes
Comments
Freeze the tofu first, then grate it. Not only does this make grating easier, freezing will draw out some of the water, and a drier tofu will absorb more of the sauce in the pan. You'll also get more of a ground meat texture by grating frozen tofu.
This is terrific. Instead of grating the tofu, I used a fork and broke it up until it resembled the consistency of ground beef. I air fried the crumbled tofu while I prepped and sautéd the mushrooms, which was a time/effort saver. Better than Bullion roasted garlic base was a great alternative to the broth. I’ll be making this again.
To be annoying: if you use super firm tofu, not extra firm, there’s no need to freeze or press out liquid before grating. It’s truly a wonderful, protein- packed version of tofu and so easy to use. Just a thought.
may need more spice. look at comments re tofu and spices
I think it could be just as yummy using a hearty green like kale or swiss chard - ditch the tofu. Then it’s quicker and won’t mess up a pan.
It took me a lot longer than 40 minutes to cook everything to the indicator. Aside from the longer cooking times, I made the recipe as written. This was delicious with coconut rice and stewed black beans. Absolutely would make this again.