- Cooking Tips
- Serving Suggestions
- Nutrition Facts
- Storage and Reheating Instructions
- Photos of Ginataang Manok
- Common Questions
- Ready For a Veggie Coconut Stew Like No Other?
Ever made Filipino Crockpot Chickpea Ginataang Gulay and everyone kept sneaking back to the kitchen for seconds? Oh man, that’s my house every time I make this. You know those days you want a comfort meal with that coconut-rich flavor, but chicken feels a little “meh” or maybe you’re just craving something heartier and plant-packed? This stew is the answer. Seriously, this recipe shines because it’s easy on effort (thanks slow-cooker!) and puts a fun spin on classic ginataang manok. Plus, your kitchen smells like a five-star restaurant.
Cooking Tips
Alright, let me get super honest. With this Filipino Crockpot Chickpea Ginataang Gulay dish, the coconut milk can sometimes get weirdly oily if you blast it on high. If your crockpot has a tendency to run hot, go with the low setting for a creamier end result. Trust me—I learned the hard way (never speak of my oily stew nightmare).
Chickpeas? I use canned because, let’s be real, they’re way less hassle. If you cook dried ones, just soak them overnight and boil them first so they don’t end up little rocks. Add your hearty veggies first, like squash or carrots. The green beans and leafy greens can wait until the end.
Oh! Stir in a dash of fish sauce for that real-deal Filipino flavor, or skip if you’re keeping it vegan. Sometimes I even finish it with a quick squeeze of lime—total game changer. The crazy thing is, even my picky cousin from Cebu devoured seconds, so I’d say it’s a recipe that wins over skeptics.
If you like coconut stews, check out this other classic: creamy ginataang bilo bilo for dessert.
“I tossed this Filipino Crockpot Chickpea Ginataang Gulay together last Sunday thinking it’d be basic, but wow, the flavors punched way above their weight. Will absolutely do again!” — Mark E., New Jersey
Serving Suggestions
- Heap it over hot rice. Absolutely mandatory in my house.
- Try serving this with fried fish on the side—or even crispy tofu for vegetarian friends.
- Spoon leftovers into a bowl, top with fresh cilantro or scallions, and you’ve got a next-day lunch that’s not sad at all.
Mix it up and dunk some pandesal bread in the sauce. Don’t judge me until you’ve tried it, alright!
Nutrition Facts
People always ask, “Is coconut stew even healthy?” Well, what I can say is that this Filipino Crockpot Chickpea Ginataang Gulay is packed with fiber and plant protein, especially from the chickpeas and all those veggies.
Yeah, coconut milk has fat (can’t sugarcoat it), but it’s creamy and super satisfying so you might actually eat less rice than you think. You can always grab the light coconut milk if you want. The potassium, iron, and whole-food ingredients make it feel nourishing—like giving your belly a hug. If you’re keeping an eye on sodium, use low-salt broth and skimp a bit on the fish sauce.
To sum up: It’s like a gentle health-boost in a bowl, not counting if you “accidentally” go for a third helping (guilty as charged).
Storage and Reheating Instructions
Here’s the scoop: leftovers survive in the fridge for up to four days (if not eaten before then… in my house, no chance). Stash it in an airtight container so it doesn’t pick up weird fridge odors. Agree—you don’t want your ginataang gulay smelling like old pizza.
To reheat, zap it in the microwave or warm gently on the stovetop over low heat. Add a splash of coconut milk or water if the stew’s too thick after sitting. And don’t freeze it—the veggies and coconut milk lose their mojo in the freezer. Trust me: fresh is always best with this one.
If you’re after other cozy Filipino soups or rice bowls, the arroz caldo is top of my list for chilly evenings.
Photos of Ginataang Manok
I need to say, even though this version leans vegetarian, the dish still looks like that homey ginataang manok we all know from family get-togethers. Creamy coconut sauce, glowy-orange squash, bright greens poking out, and those chickpeas? They catch the sauce like little flavor sponges.
Oh, and at least in my lighting—not gonna lie—the stew looks way fancier than it should for a dump-and-go meal. Sometimes, I even share pics to the family group chat and they think I got takeout. Let me know if you want some photo tips; honestly, a spoonful in a deep white bowl with a sprig of cilantro works every time.
For richer flavors and proper nostalgic vibes, using bone-in chicken is classic (just replace the chickpeas), but honestly, this chickpea version holds its own.
Common Questions
Q: Can I use other beans instead of chickpeas?
A: Sure thing! White beans or even kidney beans work, but chickpeas have that nutty bite I love.
Q: Will kids actually eat this?
A: Mine do. The sweetness of the squash totally helps. If you need kid-tested Filipino recipes, check this collection.
Q: What’s the best veggie combo?
A: My go-to is squash, green beans, and leafy spinach. But try eggplant, okra, or even bell peppers if you’re feeling wild.
Q: Can I add meat? A: Totally! Throw in chicken pieces or even shrimp at the end (see, it borrows a page from ginataang manok or ginataang kalabasa at hipon).
Q: Is there a low-fat swap for the coconut milk? A: Use light coconut milk. Still tastes good, just a little less creamy.
Ready For a Veggie Coconut Stew Like No Other?
Told you—once you’ve tried Filipino Crockpot Chickpea Ginataang Gulay, it’s hard to go back. It’s creamy, hearty, and dead simple. Plus, you can riff on this with whatever you’ve got in the fridge or your garden. If you’re ready for a deeper dive, take a peek at the Ginataang Manok (Chicken Cooked in Coconut Milk) Recipe for something truly classic. Or itch that veggie craving with Filipino Ginataang Gulay (Vegetables in Coconut Milk) and for a seafood flair, the Ginataang Kalabasa Sitaw at Hipon is dreamy. Give this recipe a spin and seriously, let me know what veggie combo you come up with next time. Happy crockpotting!
Crockpot Chickpea Ginataang Gulay
Ingredients
Main Ingredients
- 2 cups canned chickpeas, drained You can substitute with other beans if desired.
- 1 can coconut milk Consider using light coconut milk for a lower fat option.
- 2 cups mixed vegetables (e.g., squash, carrots, green beans, leafy greens) Add sturdy veggies first, then greens at the end.
- 1 tablespoon fish sauce Optional for a non-vegan version.
- 1 sprig fresh cilantro For garnish.
- 1 lime squeezed fresh lime juice Recommended for added flavor.
Instructions
Preparation
- Gather all ingredients and prepare vegetables.
- Drain and rinse canned chickpeas.
- Add hearty vegetables like squash and carrots to the crockpot.
- Top with chickpeas and pour over the coconut milk.
- Add fish sauce if using, and stir to combine.
Cooking
- Set the crockpot to low and cook for 4 hours.
- Add green beans and leafy greens during the last 30 minutes of cooking.
Serving
- Spoon stew into bowls and garnish with cilantro and a squeeze of lime juice.
- Serve over hot rice or with your favorite bread.