Introduction
Imagine it’s one of those evenings when your brain is on vacation, but your stomach still insists on a full-on flavor party. Enter Chickpea Creole Gumbo—a cozy hug in a bowl that’s ready to rescue your weeknight dinner from the dreaded “what’s for dinner?” black hole.
This isn’t your average “just add water” kind of meal; think of it as a soulful, plant-powered jambalaya cousin who knows how to rock a spice rack and isn’t afraid to get a little saucy.
Whether you’re a seasoned vegan, a curious flexitarian, or just someone who appreciates a meal that says, “I put in effort but not too much,” this gumbo has your name written all over it.
It’s got that slow-simmered magic that makes your kitchen smell like a Southern Sunday, even if you’re just in your pajamas binge-watching your favorite show.
Plus, it’s packed with chickpeas—because who said plant-based eating can’t be hearty and satisfying?
Choosing plant-based milk alternatives can complement this dish perfectly, adding a nutritious and creamy touch without the heaviness of dairy.
Ingredients
- ¼ cup cooking oil
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 ribs celery, chopped
- ¼ cup vegan butter or margarine (vegan magic!)
- ½ cup all-purpose flour (or rice flour for gluten-free)
- 8 cloves garlic, minced (vampires beware!)
- 4 cups water
- ⅓ cup tamari, soy sauce or Bragg Liquid Aminos
- ¼ cup vegan Worcestershire sauce
- 2 tsp browning liquid (optional; to enrich color)
- 1 tsp liquid smoke, or more to taste
- 1 can (14 to 15 oz) diced tomatoes with juice or 2 cups peeled and chopped tomatoes
- 3 cups frozen sliced okra
- 2 cans (15 oz each) chickpeas, rinsed and drained or about 3 and ½ cups cooked chickpeas (protein-packed pals!)
- 3 sprigs fresh thyme leaves or ½ tsp dried thyme
- 1 tsp kelp powder (optional)
- ½ tsp cayenne pepper, or more to taste
- 1 bay leaf
- Sea salt or kosher salt and coarse ground black pepper to taste
- 4 green onions, chopped, white and green parts
- ½ cup chopped flat leaf parsley plus chopped leaves for garnish
Look at this plant-powered party on your stovetop! With chickpeas stealing the spotlight and a medley of bold, sassy veggies, this gumbo’s got all the creole charm without any animal drama.
Even if you’re new to vegan cooking, this recipe’s like a warm hug from a southern grandma who’s all about that plant life. Vegan dishes like this can be enhanced with health benefits of vegan cake pops by incorporating wholesome ingredients for a guilt-free indulgence.
How to Make It
Alright, let’s plunge into making this Chickpea Creole Gumbo that’s so good it might just convince you to hug a legume today.
Start by warming up ¼ cup of cooking oil in a big ol’ pot – this is where the magic begins. Toss in one large chopped onion, one green bell pepper (seeded and chopped, no seeds sneaking in), and three ribs of chopped celery. Cook those veggies down until they’re soft and smelling like a Southern kitchen on a Sunday afternoon.
Then, stir in ¼ cup of vegan butter or margarine to get that silky richness going, followed by a half cup of all-purpose flour (or rice flour if you’re dodging gluten). This is your roux, the thickener that makes gumbo gumbo. Keep stirring because nobody likes a lumpy gumbo – and if you think your arm might fall off, you’re doing it right.
Now, add eight cloves of minced garlic because, honestly, garlic makes everything better, and pour in four cups of water to loosen things up. Splash in ⅓ cup of tamari, soy sauce, or Bragg Liquid Aminos to amp up that umami party, plus ¼ cup vegan Worcestershire sauce for that tangy kick.
If you want your gumbo to boast a deep, dark color like it just came from a smoky jazz club, toss in two teaspoons of browning liquid. For a little campfire vibe, about a teaspoon of liquid smoke will do the trick – but don’t go overboard unless you want your gumbo auditioning for a BBQ contest.
Stir in one can of diced tomatoes with their juice (or two cups of fresh peeled and chopped tomatoes if you’re feeling fancy), three cups of frozen sliced okra (the classic gumbo thickener and texture hero), and two cans of chickpeas, rinsed and drained, or about three and a half cups if you cooked them yourself.
Add the herbs: three sprigs of fresh thyme or half a teaspoon dried, a teaspoon of kelp powder if you want to get fancy with flavor depth, half a teaspoon (or more if you’re a spice rebel) of cayenne pepper, and one bay leaf. Season with salt and black pepper to your taste buds’ demand.
Let this all simmer together, getting cozy and melding those flavors while you chop up four green onions (both white and green parts, don’t waste the good stuff) and half a cup of chopped flat leaf parsley to stir in near the end.
The green bits add a fresh, bright punch that’ll make your gumbo sing. Once everything is thickened and smelling like a warm hug from the South, taste, tweak the seasoning if needed, then ladle it out.
Garnish with a little extra parsley because presentation matters, and dig in. Your taste buds will thank you, and your chickpeas will feel pretty darn special. Who knew vegan gumbo could be this legendary? Remember, a well-planned vegan diet can provide ample nutrients and plenty of protein from plant-based sources like chickpeas, making this dish both delicious and nutritious.
Bonus Tips
- Feeling fancy? Splash in a little vegan hot sauce for that “I woke up like this” spicy glow.
- Swap frozen okra for fresh if you can—because nothing says gumbo glam like a little garden-fresh crunch.
- Double down on the liquid smoke if you want your neighbors to think you’re moonlighting as a vegan BBQ pitmaster.
Why You’ll Love It
This Chickpea Creole Gumbo is like a cozy hug in a bowl, but way cooler because it’s plant-powered and totally guilt-free. It’s got that rich, smoky vibe without any animal drama, making your taste buds throw a little vegan party.
Plus, it’s forgiving enough for kitchen newbies who want to flex their flavor muscles without breaking a sweat. So go ahead, plunge in—your spoon’s about to do some serious happy dancing!
Nutritional Info
These are estimated values.
Calories: 320
Protein: 15 g
Carbohydrates: 45 g
Fat: 7 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
