Chickpea adobo
Chickpeas simmered in the Filipino adobo trio of soy sauce, vinegar and a whole lot of garlic until the sauce turns glossy and tangy, spooned over jasmine rice.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.39 a serving
- 550 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed
- 8 cloves garlic, smashed and roughly chopped
- ½ yellow onion, thinly sliced
- 2 cans chickpeas, drained and rinsed
- 2 green onions, thinly sliced (optional)
From your pantry
- 2¾ cups water, divided
- ½ tsp salt
- 1 tbsp vegetable oil
- ⅓ cup soy sauce
- ⅓ cup white vinegar
- 3 bay leaves
- 1 tsp black pepper
- 1 tbsp brown sugar
Each serving has about 550 calories, 20 g protein, 98 g carbs and 8 g fat, and costs about $1.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the rice, 2¼ cups water and the salt in a and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Heat the oil in a large over medium heat. Add the garlic and onion and cook, stirring, 3 to 4 minutes, until the garlic is .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min
Add the chickpeas and cook 2 minutes, stirring, until coated.
Medium heat
Add the soy sauce, vinegar, ½ cup water, bay leaves, pepper and brown sugar and without stirring for 2 minutes.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heatTimer: 2 min
Dolly’s tip: Letting the vinegar boil before you stir softens its sharp edge. It’s the Filipino way.Stir, turn the heat to medium, and uncovered 12 to 15 minutes, until the sauce has cooked down to a glossy coating.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 13 min
Fish out the bay leaves and spoon the chickpeas and sauce over the rice, with green onions on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Pantry dinners ›What to make with chickpeas and rice ›