Cuban Mushroom and Chickpea Ropa Vieja with Lime Rice and Golden Sweet Plantain

Name: Cuban Mushroom and Chickpea Ropa Vieja with Lime Rice and Golden Sweet Plantain
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.1 lb oyster mushrooms; 14 oz cooked chickpeas; 1 1/2 cups white onion; 1 cup red bell pepper; 4 cloves garlic; 1 cup crushed tomato; 2 tbsp tomato paste; 1/3 cup green olives; 1 tbsp capers; 1/3 cup sour orange juice; 3/4 cup vegetable broth; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp sweet paprika; 1 leaf bay leaf; 3 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup long-grain white rice; 2 cups water; 1 tsp lime zest; 1 tbsp lime juice; 2 medium ripe plantains; 1 tsp brown sugar; 1/4 cup fresh cilantro

An original Cuban-inspired recipe that reimagines ropa vieja with shredded mushrooms and chickpeas in a deep sofrito of tomato, bell pepper, garlic, cumin, and sour orange. It is served with fragrant lime rice and golden sweet plantain for a complete, homey, flavor-packed meal.

25 minPrep

40 minCook

65 minTotal

4Servings

VegetarianVeganDairy-FreeGluten-Free

Ingredients

Adjust servings

500 g oyster mushrooms (deshilachadas with the manos)
400 g cooked chickpeas (escurridos)
200 g white onion (en pluma fina, divided)
150 g red bell pepper (in strips finas)
20 g garlic (chopped)
240 ml crushed tomato (without sugar added)
30 g tomato paste (for concentrar sabor)
60 g green olives (sliced)
15 g capers (escurridas)
80 ml sour orange juice (or mezcla of orange and lima)
180 ml vegetable broth (low sodium)
2 g ground cumin
1 g dried oregano
2 g sweet paprika
1 unit bay leaf
45 ml olive oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
2 g lime zest (finely grated)
15 ml lime juice (freshly squeezed)
400 g ripe plantains (pelados and en slices diagonales)
4 g brown sugar (optional, for acentuar the dorado)
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

423 kcal

Calories

11.8 g

Protein

66.4 g

Carbs

13.7 g

Fat

9.6 g

Fiber

56.8 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 425°F / 220°C. Place the shredded oyster mushrooms on a sheet pan and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Roast for 18 minutes, stirring once halfway through, until browned at the edges and slightly firm.
2
2. While the mushrooms roast, make the rice. In a medium saucepan combine the white rice, water, 1/2 teaspoon salt, and 1 teaspoon olive oil. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let rest for 5 minutes. Fluff with a fork, then mix in the lime zest and lime juice.
3
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the white onion and cook for 3 minutes. Add half of the garlic and sauté for 30 seconds until fragrant.
4
4. Add the sliced ripe plantains to the skillet in a single layer. Sprinkle with the brown sugar and a pinch of salt. Cook for 2 to 3 minutes per side until golden and caramelized. Remove and keep warm.
5
5. In the same skillet, add the remaining tablespoon of olive oil. Add the rest of the white onion and the red bell pepper. Cook for 5 minutes until softened. Stir in the remaining garlic, ground cumin, and dried oregano; cook for 30 seconds.
6
6. Add the crushed tomato, tomato paste, green olives, capers, bay leaf, 1/2 teaspoon salt, and the remaining black pepper. Cook for 3 minutes, stirring, to deepen the sofrito.
7
7. Pour in the sour orange juice and vegetable broth. Cook for 2 minutes over medium heat. Add the cooked chickpeas and roasted mushrooms. Mix well and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the mushrooms absorb the sofrito flavors.
8
8. Remove the bay leaf. Adjust with the remaining salt if needed. Add the fresh cilantro and fold gently to combine.
9
9. Serve the mushroom and chickpea ropa vieja over or alongside the lime rice, with the golden sweet plantains on the side. If desired, finish with a little more fresh cilantro on top.

Chef tips

For a texture closer to traditional ropa vieja, pull the mushrooms into long, uneven strands. Roasting them first prevents excess moisture in the skillet and concentrates their flavor.

Substitutions

You can use king oyster mushrooms or portobello cut into strips instead of oyster mushrooms. If sour orange is unavailable, mix 2 parts orange juice with 1 part lime juice. Cilantro can be replaced with parsley, though the flavor profile will shift slightly.

What I used to make it

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

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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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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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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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