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Crockpot Chickpea Ginataang Gulay

A comforting and creamy coconut stew made with chickpeas and hearty vegetables, perfect for a plant-packed meal.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course, Vegan, Vegetarian
Cuisine: Asian, Filipino
Keyword: Coconut Stew, comfort food, Crockpot Chickpea Ginataang Gulay, Healthy Stew, Vegan Recipe
Servings: 6 servings
Calories: 300kcal

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.

Notes

Leftovers can be stored in an airtight container for up to 4 days. Reheat gently and add liquid if thickened.