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Chickpea Gumbo – Supper for a Steal

Chickpea Gumbo -- Supper for a Steal

This was one of those surprising meals. I found the recipe online thinking it sounded pretty good, but I was still a little skeptical.  The recipe was easy and I liked that. And this turned out to be quite a delicious meal.

Fair warning, it was very spicy. If you aren’t quite as in to spice as we are you might want to tone down on the Tabasco and cayenne. Not shown here but I served this over white rice to sop up all the extra juices.

Not only is this meal vegetarian, but it is also one of the few vegan meals I have made this month. It’s really hard for me not to use cheese or dairy in a meal. I’m constantly adding blue cheese or feta to salads, goat cheese to different dinners, but this was all vegetables.

Chickpea Gumbo
Prep time
Cook time
Total time
Serves: 8
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • ½ large green pepper, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon flour
  • 1 28oz can diced tomatoes, with juice
  • 2 cups vegetable stock
  • 16oz sliced frozen okra (or fresh)
  • 1 16oz can chickpeas, drained and rinsed
  • 1 bay leaf
  • 1 tablespoon Tabasco (or less)
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon liquid smoke flavor
  • ¼ teaspoon cayenne pepper (or less)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups water
  1. In a large stock pot over medium high heat, heat oil, sauté onion, pepper, and celery until onion is soft about 3-4 minutes.
  2. Add flour and stir continuously to prevent burning. Once browned, about 1-2 minutes, add tomatoes and vegetable broth.
  3. Add in remaining ingredients and simmer uncovered for at least 30 minutes, preferably more.

Adapted from A Veggie Adventure

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