Chipotle Chickpea Sofritas are a hearty vegan option for a bowl or burrito, and easy to make in your pressure cooker. Chipotle peppers pack some heat, but serve them with some cool Cilantro Lime Rice and you’ll be all set. Top with a dollop of fresh guacamole, and pass the fresh salsa.
Chipotle Chickpea Sofritas are also a good source of protein, a great option for meal prep and 100% vegan!
I could put a lot of things on top of my Cilantro Lime Rice and be VERY happy – steak, pulled pork, grilled peppers and onions, Chipotle Chicken Thighs, or just plain seasoned ground beef. But I LOVE Sofritas in a Chipotle Burrito Bowl. Spicy. Saucy. Tofu-y. (Is that a thing?)
But as much as I love a good braised tofu, I also love saucy chickpeas! My kids love chickpeas, too. Little T eats chickpeas right from the can. He even enjoyed a few of these rather spicy chickpeas after they were pressure-cooked, which was a little surprising. What a sophisticated little palate!
To be honest though, he also eats sour cream with a spoon. That’s totally legit when you’re two and a half, right?
So this recipe might be a little spicy for your family, unless they like things HOT like mine. If you want to tone down the spice, it’s easy – just use one chipotle pepper in adobo, and cut back on the adobo sauce if you want. You could always stir in more adobo sauce before you reduce the cooked chickpea mixture, so don’t worry if you need to adjust the spice as you go. Those chickpeas are going to be infused with plenty of smoky, roasted, spicy flavor as they cook.
Slow Cooker Option
If you don’t have a pressure cooker, that’s ok. A slow cooker will also work. Bonus: cook the chickpeas all day, and your house will smell amazing when you return in the evening!
- Add 1/4 tsp baking soda before cooking. Baking soda helps soften the skins.
- Cook soaked chickpeas on low for 4 hours, or on high for 8 hours, until tender.
- You’ll have to transfer the chickpeas to a pan on the stove for the last step: reducing the liquid.
Chipotle Chickpea Sofritas
- 2 cups dry chickpeas – discard any stones
- 3 cups water
- 2 chipotle peppers in adobo sauce – chopped
- 2 tbsp adobo sauce
- 3 cloves garlic – crushed
- 1 tbsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp canola oil
- 1/2 can fire-roasted diced tomatoes
- 2 tsp agave nectar
- 1 tbsp lime juice
- ½ tsp salt
- Cover dry chickpeas with a generous inch of water. Soak 6 hours, or overnight. (I soaked for 6 hours, right in the pressure cooker pan.) They should expand as they soak.
- Drain and rinse chickpeas. Add to pressure cooker, along with water, chipotle peppers, adobo sauce, garlic, cumin, oregano, and canola oil. Stir to combine.
- Pressure cook chickpeas 12 minutes. Use natural pressure release.
- Open the pressure cooker and stir in remaining ingredients. Simmer over medium heat for about 20 minutes, until liquid is reduced, but still present.
- Use a potato masher to roughly mash the chickpeas a few times. Mashing some of the chickpeas thickens the texture of the sauce, while leaving some chickpeas whole maintains that “meaty” quality of the sofritas.
- This recipe is spicy! The agave nectar calms the heat a little bit. But if you want to reduce the spice, just use one chipotle pepper instead of two.
- Adding a tsp of oil to beans when pressure cooking helps control foaming, which could clog the valve and cause safety issues. Don’t skip the oil!
- It is possible to make this recipe from dry chickpeas, without soaking. Add dry chickpeas as you would if soaked. Cook for 35-40 min or until chickpeas are tender.