Cuban Mushroom and Chickpea Ropa Vieja with Cumin Rice and Baked Sweet Plantains

Name: Cuban Mushroom and Chickpea Ropa Vieja with Cumin Rice and Baked Sweet Plantains
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.1 lb oyster mushrooms; 2 cups cooked chickpeas; 1 1/2 cups white onion; 1 cup red bell pepper; 6 cloves garlic; 1 cup crushed tomato; 2 tbsp tomato paste; 1/3 cup green olives; 1 tbsp capers; 1 tsp dried oregano; 1 1/2 tsp ground cumin; 1 tsp sweet paprika; 1 leaf bay leaf; 1/4 cup sour orange juice; 3 tbsp olive oil; 1 1/4 tsp salt; 3/4 tsp black pepper; 1 cup long-grain white rice; 2 cups water; 2 whole ripe plantains; 2 tsp brown sugar; 1 tbsp lime juice; 1/4 cup fresh cilantro

An original Cuban-inspired recipe that reimagines ropa vieja in a plant-forward style, with shredded mushrooms, tender chickpeas, fragrant sofrito, cumin rice, and baked sweet plantains.

25 minPrep

45 minCook

70 minTotal

4Servings

VegetarianVeganDairy-FreeGluten-Free

Ingredients

Adjust servings

500 g oyster mushrooms (desmenuzadas with the manos in strips gruesas)
400 g cooked chickpeas (escurridos)
200 g white onion (en juliana fina)
150 g red bell pepper (in strips finas)
18 g garlic (chopped)
240 ml crushed tomato (without sugar added)
30 g tomato paste
60 g green olives (sliced)
16 g capers (escurridas)
2 g dried oregano
4 g ground cumin (divided)
2 g sweet paprika
1 unit bay leaf
60 ml sour orange juice (si no hay, ver sustituciones)
45 ml olive oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
2 units ripe plantains (pelados and cut a lo largo)
8 g brown sugar
15 ml lime juice (for terminar)
12 g fresh cilantro (chopped)

Nutrition facts

per serving

430 kcal

Calories

11 g

Protein

69 g

Carbs

13 g

Fat

10 g

Fiber

59 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the ripe plantains on a baking tray, brush them with 1 tablespoon olive oil, sprinkle with brown sugar and a pinch of salt, and bake for 20 to 25 minutes, turning halfway through, until golden and caramelized.
2
2. Meanwhile, heat a medium saucepan over medium heat. Add 1 tablespoon olive oil, the long-grain white rice, and 1/2 teaspoon ground cumin, and cook for 1 minute, stirring. Add the water and 1/2 teaspoon salt, bring to a boil, cover, reduce the heat, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
3
3. Heat a large skillet or wide pot over medium-high heat with the remaining tablespoon of olive oil. Add the white onion and red bell pepper and cook for 5 to 6 minutes until slightly softened. Stir in the garlic and cook 30 seconds more.
4
4. Add the shredded oyster mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, stirring occasionally, until they release their moisture, it evaporates, and the edges begin to brown.
5
5. Stir in the crushed tomato, tomato paste, green olives, capers, dried oregano, sweet paprika, the remaining 1 teaspoon ground cumin, the bay leaf, the rest of the salt, and the rest of the black pepper. Mix well and cook for 3 minutes to concentrate the sofrito.
6
6. Add the cooked chickpeas and sour orange juice. Lower the heat to medium-low and cook for 10 to 12 minutes, stirring a couple of times, until the sauce thickens and the mushrooms become tender and silky.
7
7. Remove the bay leaf. Adjust salt and black pepper if needed, add the lime juice and half of the fresh cilantro, and stir for a bright, fresh finish.
8
8. Fluff the rice with a fork and serve it alongside the mushroom and chickpea ropa vieja. Arrange the baked sweet plantains on the side and finish with the remaining fresh cilantro on top.

Chef tips

For a texture closer to classic ropa vieja, brown the mushrooms היט fairly well without moving them too much at first; that caramelization adds deep flavor to the stew.

Substitutions

If you cannot find sour orange, use 2 tablespoons orange juice plus 2 tablespoons lime juice. You can replace oyster mushrooms with king oyster mushrooms or shredded portobello. Cilantro can be swapped for parsley for a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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