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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 chile and scallions until everything melds into a rich, comforting hash. A box grater gives the tofu a ground-meatlike 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.
Chickpea Picadillo
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
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• 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
• 1 1/2 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
Directions:
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.
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.
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.
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.
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.
Total time: 40 minutes, serves 4.
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