Chickpea Gumbo
Winter is coming! Make sure you keep warm on cold nights with this warm recipe for gumbo!

Winter is coming! Make sure you keep warm on cold nights with this warm recipe for gumbo!
Gumbo is a southern classic that originated in Louisiana, gumbo is a stew that consist of a strongly flavored stock with shell fish or meat and many vegetables and spices. Our gumbo is a healthy gluten free gumbo loaded with healthy veggies and flavored with a diverse group of spices.
In episode 6 of Gluten Free Tasty, Host Jenné demonstrates how to make a chickpea gumbo. This hearty meal is easy to cook and perfect to eat on a cold winter day for a quick lunch or dinner.
Ingredients
- ¼ cup olive oil
- ¼ cup garbanzo flour
- 1 large yellow onion, diced
- 3 cloves of garlic, minced
- 2 cups celery, chopped
- 1 large green pepper, chopped
- 1 can diced tomatoes
- 1 can of cooked chickpeas (2 cups)
- 3 cups of vegetable broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon fresh black pepper
- 1 teaspoon dried thyme
- 1 tablespoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon fennel seeds
- 1 ½ cups brown rice
Instructions
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‚Äôs 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
Nutrition Information
Nutrition Information Based on a Single Serving
*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



Cholesterol



Jenné Claiborne is a vegan chef and the creator of Sweet Potato Soul, a cooking and lifestyle blog and Youtube channel.
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[SOUND] Today we are going to be
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making some delicious Chickpea Gumbo.
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Hi.
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I'm Janae Clayborne, and this is Gluten
Free Tasty.
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To start, I am gonna make a roux.
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A roux is traditionally made with olive
oil or
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any oil with flour, with white flour.
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But we're gluten free, so we're going to
be using garbanzo flour.
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I'm just gonna pour my olive oil into my
pot.
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I'm just gonna sprinkle this garbanzo
flour and I'm gonna let it brown.
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I'm not gonna stir it up though because
that's gonna interfere with
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the browning process.
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I'm just gonna let it sit for a couple
seconds and I can actually see it.
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Browning.
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Turning golden, and you can smell, I can
smell it right now it smells amazing.
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Now, our chickpea flour is nice and brown.
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I'm going to add in the onions now.
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And give those a stir.
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I want it to coat with the flour.
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You can cook these until they are nice and
translucent.
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[MUSIC]
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The browning of the chickpea flour in
addition to helping thicken up
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the finished gumbo, it's also gonna add a
nice toasted flavor to the finished dish.
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All right.
So, now that our onions are nice and
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softer, we can add our celery, green bell
pepper, and garlic.
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[MUSIC]
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And give those a stir, as well.
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I'm gonna add sea salt for
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a little bit of flavor and to help the
vegetables cook down.
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Stir, stir, stir.
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Now that we've mixed up all of our
vegetables, the celery, the bell pepper,
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and the onions and garlic together, I'm
gonna go ahead and add my diced tomatoes.
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And stir those in, too.
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Now we're gonna go ahead and add our
chickpeas.
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Since this is a gluten-free and vegan
gumbo recipe, I'm using
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the chickpeas because most vegan sausages
have wheat gluten or seitan in them.
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So basically, gluten and this is
gluten-free.
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So, of course, we're not gonna use that.
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Chickpeas are gonna be delicious and
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give us the protein and all the texture
and flavor and deliciousness that we need.
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So I add this in, give it a nice stir, get
it all incorporated.
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Next thing I have to do is add the
vegetable broth.
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[BLANK_AUDIO]
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Right in there.
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We are gonna be cooking this uncovered.
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And it's actually going to thicken up as
it cooks,
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because we have the chickpea flour in
there to thicken it up.
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It does look a little soupy right now,
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but it will cook down and it'll be nice
and thick by the end.
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And, before I let it sit, I'm gonna add a
bay leaf.
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So I'm gonna let this cook for about 30
minutes, and
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it's gonna thicken up and be amazing.
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So it's about 30 minutes later and this
gumbo looks really, really good.
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It's nice and thick now.
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I saved the spices for
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last because I didn't want to, them to
cook out in the cooking process.
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So here I've got all my spices, a nice
spice blend including my smoked paprika.
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Sprinkle this right into the gumbo.
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Give it a stir, and let it all
incorporate.
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I'm just gonna give it a little taste now
that I've added my final spices.
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Very good.
I'm just gonna give it about ten
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minutes to stand and let those spices
really soak into the rest of the dish.
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I already have some brown rice, nice and
delicious.
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And let's give this a try.
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Just ladle the gumbo right on top.
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[MUSIC]
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Let's give this a try.
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Mm, it's so nice and hearty.
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And like perfect for a cold, winter day.
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Very good.
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Thanks for watching HealthiNation.
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I'm Jenae Claiborne, and now it's time for
you to go make your own gumbo.
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[MUSIC]