Chickpea and Potato Picadillo Recipe | Vegetarian Times Skip to main content

Chickpea and Potato Picadillo

Like most versions of the hash-like Latin American classic, this picadillo would be great served with rice, polenta, or tortillas.



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2 medium Yukon gold potatoes, peeled and cut into ½-inch cubes (2 cups)
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3 Tbs. olive oil
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1 Tbs. ground cumin
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1 15-oz. can chickpeas, drained, juices reserved
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⅓ cup dark raisins
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1 tsp. dried Mexican oregano, crumbled
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1 15-oz. can diced tomatoes
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1 Tbs. red wine vinegar
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⅛ tsp. ground cloves
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1 cup chopped green onions


1. Place potatoes and 1/4 cup water in medium microwave-safe bowl. Cover, and cook on high power 3 minutes. Uncover potatoes; cool 10 minutes.

2. Heat oil in large skillet over medium heat. Add cumin, and stir 10 seconds. Add chickpeas, raisins, oregano, and potatoes; sauté 2 minutes. Add tomatoes with juice, vinegar, and cloves. Bring to a simmer, stirring occasionally. Cover; reduce heat to medium-low, and simmer 10 minutes to blend flavors. (Add reserved chickpea liquid if mixture seems dry.) Stir in 1/2 cup green onions. Serve sprinkled with remaining 1/2 cup green onions.

Nutrition Information: 

9 g
Total Fat: 
12 g
Saturated Fat: 
1 g
48 g
0 mg
437 mg
7 g
13 g
Serves 4

Comments on this Recipe

I thought this was quite good. Added some veg broth at end because it was dry.

This is delicious. Whole family liked it, served it with warm flour tortillas. Didn't have cloves so left it out and used regular oregeno, not mexican. Not sure of the difference. Added salt. Really really good!

Connor, A vegan version of an old favorite. Love, Mom

Good recipe