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Chickpea Adobo dish served with fresh coriander
Tangy and salty vegetarian adobo with tender chickpeas

Vegetarian Chickpea Adobo

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Filipino 'Adobo' does not denote a spice mix, but a cooking method: braising in vinegar and soy sauce with garlic. This technique originally served to preserve meat in the tropical heat. In this vegetarian version, the nutty flavour of chickpeas pairs wonderfully with the salty-sour sauce. The secret is 'leaving the vinegar alone': do not stir at the beginning, let the raw acidity evaporate.
🕒 Prep Time 8 hrs 15 mins
🍳 Cook Time 50 mins
⌛ Total Time 9 hrs 5 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large bowl: For soaking.
  • Colander: For draining.
  • Frying pan with lid: For braising.

Allergen Information

⚠️ Soya

Instructions

1 ✓

Wash the chickpeas, then soak in plenty of water for at least 8 hours (or overnight). Drain after soaking.

Tip: During soaking, the peas absorb water and rehydrate, which drastically reduces cooking time and ensures even softening.
2 ✓

Dice the onion, crush the garlic. Heat the oil in a saucepan and fry the onion until translucent.

Tip: Frying the onion adds sweetness to the base, counterbalancing the acidity of the vinegar.
3 ✓

Add the garlic and black pepper, fry for another 1 minute until fragrant.

Tip: Do not burn the garlic or it will become bitter.
4 ✓

Add the drained chickpeas, bay leaf, soy sauce, vinegar, and water. Bring to a boil.

Tip: IMPORTANT: Once you have poured in the vinegar, DO NOT stir and do not cover for 3-4 minutes. Let the strong acids evaporate.
5 ✓

Reduce heat, cover, and simmer gently for 40-50 minutes until the chickpeas are tender and the liquid has thickened.

Tip: Starch from the chickpeas cooks out into the liquid, naturally thickening the gravy.
6 ✓

If the peas are soft but the liquid is too thin, remove the lid and boil for a few minutes on higher heat (reduction). Sprinkle with fresh coriander when serving.

Recipe FAQ

Can I use tinned chickpeas?
Yes, this saves soaking and cooking time (reduces to approx. 15 mins), but flavours absorb less into the beans.
It turned out too sour, what should I do?
Add a little sugar or more water, and boil further without a lid.

Ingredients

  • 300 g Dried chickpeas
  • 2 tbsp Olive oil
  • 1 whole Red onion
  • 4 cloves Garlic
  • 3 tbsp Soy sauce
  • 2 tbsp White wine vinegar (or cider vinegar)
  • 2 leaves Bay leaf
  • 1 tsp Whole black peppercorns
  • 0.5 tsp Salt
  • 1 sprig Fresh coriander
  • 800 ml Water (for cooking)