Chickpea Adobo
Chickpea Adobo
Ingredients
For the Chickpea Adobo
- 1/4 cup cooking oil, as needed for sautéing
- 1/2 cup white onion, diced
- 1/4 cup garlic, minced
- 2 bay leaves
- 1/2 teaspoon black pepper, ground, or to taste
- 1 cup chickpeas, cooked and drained
- 1/4 teaspoon salt, or to taste
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup water
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving and Garnish
- 4 cups white rice, cooked, for serving
- 2 tablespoons fried garlic bits, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create the slurry. Set aside.
⏱️ 2 min
- 2
Heat 1/4 cup of cooking oil in a large pan or pot over medium heat.
⏱️ 1 min
- 3
Add the diced white onion to the hot oil and sauté until it becomes translucent, about 3-4 minutes.
⏱️ 4 min
- 4
Add the minced garlic to the pan and continue to sauté with the onions for another 1-2 minutes, until fragrant.
⏱️ 2 min
- 5
Stir in the bay leaves and ground black pepper. Cook for 30 seconds to release their aromas.
⏱️ 1 min
- 6
Add the cooked and drained chickpeas to the pan. Stir to combine them well with the aromatics and spices.
⏱️ 2 min
- 7
Season the mixture with salt to taste, stirring to distribute evenly.
⏱️ 1 min
- 8
Pour in the vinegar, soy sauce, and 1/4 cup of water. Stir gently to combine the liquids with the chickpeas.
⏱️ 2 min
- 9
Bring the mixture to a gentle simmer. Once simmering, slowly pour in the prepared cornstarch slurry while stirring continuously.
⏱️ 3 min
- 10
Continue to stir until the sauce thickens to your desired consistency. This usually takes 2-4 minutes.
⏱️ 4 min
- 11
Remove the Chickpea Adobo from the heat. Serve hot over a bed of cooked white rice.
⏱️ 1 min
- 12
Garnish each serving with fried garlic bits and chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Adobo
For the Chickpea Adobo
- 1/4 cup cooking oil, as needed for sautéing
- 1/2 cup white onion, diced
- 1/4 cup garlic, minced
- 2 bay leaves
- 1/2 teaspoon black pepper, ground, or to taste
- 1 cup chickpeas, cooked and drained
- 1/4 teaspoon salt, or to taste
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup water
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving and Garnish
- 4 cups white rice, cooked, for serving
- 2 tablespoons fried garlic bits, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create the slurry. Set aside.
⏱️ 2 min - 2
Heat 1/4 cup of cooking oil in a large pan or pot over medium heat.
⏱️ 1 min - 3
Add the diced white onion to the hot oil and sauté until it becomes translucent, about 3-4 minutes.
⏱️ 4 min - 4
Add the minced garlic to the pan and continue to sauté with the onions for another 1-2 minutes, until fragrant.
⏱️ 2 min - 5
Stir in the bay leaves and ground black pepper. Cook for 30 seconds to release their aromas.
⏱️ 1 min - 6
Add the cooked and drained chickpeas to the pan. Stir to combine them well with the aromatics and spices.
⏱️ 2 min - 7
Season the mixture with salt to taste, stirring to distribute evenly.
⏱️ 1 min - 8
Pour in the vinegar, soy sauce, and 1/4 cup of water. Stir gently to combine the liquids with the chickpeas.
⏱️ 2 min - 9
Bring the mixture to a gentle simmer. Once simmering, slowly pour in the prepared cornstarch slurry while stirring continuously.
⏱️ 3 min - 10
Continue to stir until the sauce thickens to your desired consistency. This usually takes 2-4 minutes.
⏱️ 4 min - 11
Remove the Chickpea Adobo from the heat. Serve hot over a bed of cooked white rice.
⏱️ 1 min - 12
Garnish each serving with fried garlic bits and chopped green onions before serving.
⏱️ 1 min