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SoCal Cooking: Chickpea Picadillo

In the middle of a semester, these things called midterms that screw up students’ sleep cycles, challenge the efficiency of their work habits, and worst of all, distort their eating habits. I believe the best way to combat this stress-induced state of malnourishment (or sometimes gluttony) is to make a lot of really good food, and I mean a lot. And yes, this recipe is just that. 

Picadillo itself is a Latin American and Filipino dish, usually composed of potatoes and beef with tomato sauce as the base. Picadillo is served atop something like rice or plantains. It is essentially a spicy stew with diced vegetables. The Filipino variation, the one I made, is not as thick as a stew, but a bit more soup-like, and usually eaten atop rice. The best thing about this dish is that it serves up to  6-8 people just from 40 minutes of cooking, and, most importantly, it’s versatile! Especially during the weeks of midterms, versatility and brevity are the foundations of every college student’s meal. If the midterm stress is making you feel like you can’t accomplish as much as you want or that you’re not doing as great as you want, cook this dish. You’ll get it done, do it right, and feel good.  

Chickpea Picadillo

Ingredients:

  1. 1 large white onion, diced
  2. 2 Green chili peppers, diced
  3. 4 large potatoes, cut into cubes
  4. 1 1/2 cup of corn
  5. 1 14oz can of chickpeas 
  6. 5 large carrots, chopped
  7. 3 green onions, chopped
  8. 1 clove of garlic
  9. 2 cups white rice
  10. 1 can tomato sauce
  11. 2 cups water
  12. 2 tablespoons of  black pepper
  13. 1 tablespoon of cumin 
  14. 2 tablespoons of red pepper flakes

Directions:
1. Oil the pan with 2 tablespoons olive oil.
2. Add the garlic, cook for just a minute on medium heat.
3. Add onions, cook for 3-5 minutes.
4. Add the spices, stir well, continue cooking on medium high heat. 
6. Add the corn, carrots, chickpeas, green onions, and green chiles. Cook for 6-10 minutes.
7. Add potatoes, tomato sauce, and water
8. Cook, uncovered for 25-30 minutes, or until the potatoes are soft.

9. Spread over rice and serve!

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