This vegan picadillo is a plant-based meal made Cuban-style with chickpeas, spices, onions, garlic, tomatoes, olives and raisins. A quick weeknight dinner!
In a skillet, sauté onion, garlic, and green pepper at medium heat until fragrant, about 5 minutes. Add chickpeas, tomato sauce, chopped tomato, cumin, oregano, salt, and pepper. Stir to combine.
Bring to a simmer and cook until the sauce thickens, about 8-10 minutes, stirring occasionally.
Remove from heat and stir in olives and raisins. Serve with rice or on lettuce wraps. Enjoy!