Chickpea Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chickpea gumbo is one of my go to weeknight dinners because it comes together in less than an hour and tastes like you've been cooking all day. The chickpeas are packed with fiber and protein, so it's genuinely satisfying even without meat, and they're incredibly budget friendly since I always have canned ones on hand. The beauty of this dish is that it's flexible too, you can use whatever vegetables you have and adjust the spice level to your taste. It's got that warm, comforting Louisiana vibe with the okra and paprika, but it's simple enough that anyone can make it.
Ella x
Ingredients
- 30 mlolive oil
- 1onion(diced)
- 2celery stalks(chopped)
- 1bell pepper(diced)
- 3garlic cloves(minced)
- 800 gcanned chickpeas(drained and rinsed)
- 400 gdiced tomatoes(canned)
- 750 mlvegetable broth
- 200 gokra(sliced)
- 2 tsppaprika
- 1 tspcayenne pepper
- 1 tspdried thyme
- to tastesalt and black pepper
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Tip: This aromatic base is called the holy trinity in Cajun cooking and forms the flavor foundation of your gumbo.
- 2
Stir in the minced garlic and cook for another minute until it releases its aroma.
- 3
Add the paprika, cayenne pepper, and dried thyme to the pot. Stir constantly for about 30 seconds to toast the spices and let their flavors bloom.
Tip: Toasting the spices briefly intensifies their flavors without burning them.
- 4
Pour in the vegetable broth and add the drained chickpeas and canned tomatoes with their juice. Bring everything to a simmer.
- 5
Add the sliced okra to the pot and stir well to combine. The okra will help thicken the gumbo naturally as it cooks.
Tip: Okra acts as a natural thickener, so you won't need any flour or cornstarch.
- 6
Simmer for 15 to 20 minutes, uncovered, until the okra is tender and the flavors have melded together nicely.
Tip: Taste the gumbo partway through and adjust the seasoning if needed.
- 7
Season with salt and black pepper to your preference, then serve hot. You can ladle it into bowls and enjoy it as is, or serve it over steamed rice if you like.
Tip: This gumbo freezes beautifully for up to three months, making it great for meal prep.
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