Chickpea and Potato Picadillo Recipe - Vegetarian Times

Chickpea and Potato Picadillo

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

  • 4Servings

Ingredients

  • 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes (2 cups)
  • 3 Tbs. olive oil
  • 1 Tbs. ground cumin
  • 1 15-oz. can chickpeas, drained, juices reserved
  • 1/3 cup dark raisins
  • 1 tsp. dried Mexican oregano, crumbled
  • 1 15-oz. can diced tomatoes
  • 1 Tbs. red wine vinegar
  • 1/8 tsp. ground cloves
  • 1 cup chopped green onions

Preparation

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

  • Calories: 331
  • Carbohydrate Content: 48 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 437 mg
  • Sugar Content: 13 g