Chipotle Chickpea Sofritas

Chipotle Chickpea Sofritas are right at home in a bowl or burrito, and are easy to make in the pressure cooker. They're spicy, but right at home on some cool cilantro lime rice. Top with a dollop of fresh guacamole, and pass the fresh salsa.
Chipotle Chickpea Sofritas are a good source of protein, a great option for meal prep and 100% vegan!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Soaking Time 6 hours
Total Time 35 minutes
Servings 8
Calories 218
Author Rachel


  • 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.


Calories: 218kcal | Carbohydrates: 35g | Protein: 10g | Fat: 4g | Sodium: 1022mg | Potassium: 463mg | Fiber: 9g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 3.6mg | Calcium: 80mg | Iron: 4mg