I’m not a fan of spicy food—much less spicy vegetable dishes—so I was pleasantly surprised when I discovered that I actually liked Gising-Gising! Since I don’t usually find Filipino food on our dining table, the only time I chanced upon it was when I was already in college. Imagine all those years wasted without eating this tasty veggie dish!
Today on Pepper.ph, we decided to shake things up a little bit and substitute the normally-used string beans with chickpeas. While chickpeas aren’t usually an ingredient used for Gising-Gising, these tiny, nutty, and slightly granular legumes are distinctive from the other ingredients in the veggie dish, enhancing the flavor without hogging the limelight. Not to worry though, the meaty flavor from the ground pork and the earthy flavors from the other ingredients are still very much present. At the same time, the zing from the chilies is tolerable because it’s mellowed out (but not overpowered) by the coconut milk.
Though usually eaten with rice, wrapping a spoonful of this Gising-Gising in a lettuce leaf, coupled with a splash of citrusy lime juice, is a damn good alternative. No matter how you choose to eat it, this veggie viand, literally meaning, “wake up,” is sure to do the job with its spicy kick.
Chickpea Gising Gising
Total Time: 30 minutes
Yield: 8 Servings
- 250g chickpeas, strained
- 10g salt
- 100g oil
- 50g cornstarch
- 125g coconut milk
- 500g ground pork
- 10 garlic cloves, sliced thinly like paper
- 5 green chilies, sliced thinly
- In a pot, add the oil and heat to 350 F.
- Sift the cornstarch. Add salt and pepper.
- Coat the chickpeas in the cornstarch mixture.
- Fry the chickpeas for 3-5 minutes or until golden.
- Remove the chickpeas from the pan and place in paper towels to remove excess oil.
- In a pan, add oil and ground pork. Cook until the liquid from the pork has evaporated and the fat has rendered.
- Remove the ground pork from pan and place in paper towels to remove excess fat.
- In the same pan used to cook the pork, add the garlic and green chilies. Cook until slightly brown.
- Add the coconut milk and bring to a boil.
- Add the chickpeas and the pork into the pan.
- Remove from heat and serve in lettuce cups with lime on the side.