Family-Style Chickpeas Sisig with Rice Noodles
A family-style Filipino chickpea sisig with eggplant and garlic, finished with bay leaves, annatto oil and coconut milk, served over rice noodles.
Total time
63 min
Prep
30 min
Cook
33 min
Difficulty
easy
Cuisine
Filipino
family-friendlyveganvegetarian
Ingredients
1.5 lbchickpeas
1 cupeggplant
150ggarlic
4 servingsrice noodles
1/4 cupbay leaves
to tasteannatto oil
1 tspvinegar
1 tspcoconut milk
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 9 minutes.
2
Add the eggplant and garlic, cooking until softened, about 5 minutes.
3
Stir in the bay leaves, annatto oil, vinegar and coconut milk for 2 minutes.
4
Cook the rice noodles separately according to package directions.
5
Let the chickpeas simmer for about 8 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the rice noodles, 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.
Calories
428
Protein
18.9g
Fat
9.1g
Carbs
73.1g
Fiber
17.7g
Sodium
22mg
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