Gluten Free Tasty

Chickpea Gumbo

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Chickpea Gumbo Recipe
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Calories: 295
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
295
14.75% Complete
15%
Fat
12g
18.4615384615% Complete
18%
Cholesterol
0mg
0.0% Complete
0%
Sodium
106mg
4.60869565217% Complete
5%
Carbohydrates
41g
31.7829457364% Complete
32%
Fiber
9g
36.0% Complete
36%
Sugar
9g
18.0% Complete
18%
Protein
9g
17.6470588235% Complete
18%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Vegan
Gluten Free
Vegetarian
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, diced
  • 2 cups celery, chopped
  • 1 can diced tomatoes
  • 3 cups of vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 ½ cups brown rice
  • ¼ cup garbanzo flour
  • 3 cloves of garlic, minced
  • 1 large green pepper, chopped
  • 1 can of cooked chickpeas (2 cups)
  • 1 bay leaf
  • 1 teaspoon fresh black pepper
  • 1 tablespoon dried sage
  • 1 teaspoon fennel seeds
Method
Preheat a large Dutch oven, or heavy bottom pot, over medium heat. Add the olive oil, then sprinkle in the flour when the oil is hot. Toast the garbanzo flour in the oil, unstirred, for a few minutes until it turns golden brown. That’s your roux! Add the onions to the roux, followed by a sprinkle of sea salt, and stir. Cook until they begin to soften, about 2 minutes, then add the garlic, celery and green pepper. Add the chickpeas to the pot along with the diced tomatoes and stir well. Add the vegetable broth as well as the bay leaf. Bring the gumbo to a simmer, and allow to cook uncovered for about 30-45 minutes (depending on how thick you want it). While the gumbo is cooking, take this time to make your brown rice. Add 1 ½ cups of rice (I prefer medium-grain brown rice) to 3 cups of boiling water. Add a dash of salt, reduce heat to a low simmer, and cook with the lid ajar for about 30 minutes. Once the gumbo has thickened up, remove it from the heat and add the final spices. Add smoked paprika, black pepper and dried thyme. Stir well, season to taste, and serve over brown rice. Serves 4-6