tomatoes Archives - Birdseed Kitchen

Chipotle Chickpea Sofritas

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 a good source of protein, a great option for meal prep and 100% vegan!

Chipotle Chickpea Sofritas

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

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
Author Rachel - Birdseed Kitchen


  • 2 cups dry chickpeas discard any stones
  • 3 cups water
  • 2 canned-in-adobo chipotle peppers 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


  1. 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.
  2. Drain and rinse chickpeas. Add to pressure cooker, along with water, chipotle peppers, adobo sauce, garlic, cumin, oregano, and canola oil. Stir to combine.
  3. Pressure cook chickpeas 12 minutes. Use natural pressure release.
  4. Open the pressure cooker and stir in remaining ingredients. Simmer over medium heat for about 20 minutes, until liquid is reduced, but still present.
  5. 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.

Recipe Notes

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.


Nutrition Information

Nutrition information is estimated and provided for informational purposes only. Statements within this site have not been evaluated or approved by the Food and Drug Administration.

Peppadew Chorizo Stuffed Tomatoes

Peppadew Chorizo Stuffed Tomatoes

Sweet, spicy, and smoky, the filling in these Peppadew Chorizo Stuffed Tomatoes also makes a great spread for crackers, or a dip for your crudité platter. With some of our Peppadew Sweet Pepper Relish on hand, it’s ready in less than 10 minutes.

This post contains some affiliate links for products that I like and use in my own kitchen. If you click a link and make a purchase, at no additional cost to you, I make a small commission from each sale.

It’s a real challenge to find a great fresh tomato in December. I’ve stopped trying. I just stocked up on our favorite canned tomatoes and we’re digging in for winter.

For most of the year, canned tomatoes are actually superior to fresh. It’s a controlled product; they are picked at the peak of ripeness and immediately canned, and that peak flavor is what you get when you open them in your kitchen.

I feel like I’ve tried so many varieties, cuts, and brands of canned tomatoes over the years, and I’ve finally settled on the brand I like. I’ve seen them stocked more widely in local stores lately, and about a month ago they were on sale at nearly half price – so we bought a case.

Occasionally, I’ll also pick up some grape tomatoes. The meaty little yellow pear-shaped tomatoes are among my favorites. I’m also a sucker for any tiny tomato variety box with a lot of different shapes and colors. That’s what I picked up last week, and I used some of the larger red and dark-red varieties to make these Peppadew Chorizo Stuffed Tomatoes.

The spicy stuffing for these tomatoes uses the Peppadew Sweet Pepper Relish recipe that was posted earlier this week. Combined with cream cheese and finely-chopped spicy dry chorizo, the relish makes a tangy-sweet and creamy spread. It’s great with raw vegetables – or, stuffed into them.

Ingredient Notes

  • Dry spicy chorizo isn’t like the loose chorizo sausage you find in the fresh meat case. It’s dried and cured, and looks a lot like a salami.

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Peppadew Chorizo Stuffed Tomatoes

Course Appetizer


  • 1/4 cup Peppadew Sweet Pepper Relish
  • 8 oz soft spreadable cream cheese
  • 2 tbsp dry spicy chorizo finely minced
  • salt to taste
  • 12-14 large cherry tomatoes


  1. Combine pepper relish, cream cheese, and dry chorizo. Mix well, and season with salt to taste. Refrigerate overnight for best flavor.

  2. Slice cherry tomatoes in half from stem end to bottom, and remove seeds and pulp.

  3. Fill a pastry bag with cream cheese filling, and fit it with a large, round tip. The tip should be large enough to accommodate the chunks of pepper and chorizo in the spread. You don't want it to get clogged. (But if it does, you can usually clear the tip with a toothpick of skewer.)

  4. Pipe the cream cheese mixture into the tomatoes, swirling once or twice.

  5. Refrigerate until ready to serve. Makes 24-28 appetizers.