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Rustic Chickpeas Adobo
A rustic Filipino-style chickpea adobo with green beans, eggplant and taro leaves, finished with tamari, coconut milk and bay leaves, served over jasmine rice.
Ingredients
Instructions
Drain and season the chickpeas, then sear them over medium-high heat until well browned, about 6 minutes.
Add the green beans, eggplant and taro leaves, cooking until softened, about 7 minutes.
Stir in the tamari, coconut milk, bay leaves and annatto oil for 3 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the chickpeas simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
