Chickpea Picadillo

Name: Chickpea Picadillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
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; 1½ cups vegetable or mushroom stock; 1 (15-ounce) can chickpeas, undrained; 1/4 cup chopped cilantro leaves and tender stems; Rice and beans, for serving

By Rick A. Martínez

Published April 24, 2025

Chickpea Picadillo — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 5(365)
Comments: Read comments

This plant-based take on a Mexican picadillo trades the traditional ground meat for a deeply savory mix of mushrooms, tofu and chickpeas, simmered with tangy tomatillos, poblano and scallions until everything melds into a rich, comforting hash. A box grater gives the tofu a ground meat-like texture that crisps beautifully in the pan, while the tomatillos add a tart freshness that keeps each bite lively and light. This weeknight-friendly dish is flavorful and deeply satisfying — especially when served alongside rice and beans or made into tacos or burritos. Make a double batch and freeze the leftovers: This is the kind of comfort food whose flavor gets better with time.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.

Tip

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.

Ratings

5 out of 5

365 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Brian1 month ago

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.

Stacy1 month ago

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.

HeyBCool1 month ago

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.

ANetliner4 days ago

-Delicious! Very forgiving recipe — feel free to make substitutions as you see fit (eg shiitakes vs creminis, chicken or wine stock vs vegetable stock, canned hatch chiles vs fresh poblano/jalapeno, etc.) -*Mash tofu with fork* — no need for box grater. -Consider adding other veggies during final simmer or at end (tomatoes, green peppers, slivered cabbage.) -Other seasonings to try/add as desired: thyme, lime juice, Tabasco.

DP5 days ago

This recipe is pretty decent - although I did not follow it exactly. Limiting the addition of broth, I used a vegetable broth concentrate instead. I also added cumin as well as some chipotle sauce for extra flavor and depth.

Mjogi2 weeks ago

The whole family really liked it. I substituted the tofu with shredded chicken tenders.

Private comments are only visible to you.