Chickpea Gumbo

Our friends at Harvard University developed this Vegan Gumbo recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

4 Ounces Soup base, vegetable, no MSG
1 Ounce Corn starch
2 Pounds Pepper, red, fresh
2 Pounds Onion, peeled
1 Pound Carrot, whole, peeled
1 Pound Celery, fresh
2 Ounces Garlic, peeled
0.5 Ounce File gumbo
0.5 Ounce Cumin, ground
0.5 Ounce Chili powder, dark
1 Each Bay leaf, whole
0.5 Ounce Thyme, fresh
2 Pounds Turnip, diced
2 Pounds Mushrooms, cremini
1 Pound Chickpeas, low sodium
2 Pounds Tomato, diced
2 Ounces Salt, kosher
0.5 Ounce Black pepper, ground
3 Ounces Olive oil, extra virgin
2 Cups Grain, white
0.1 Ounce Cayenne, ground
1 Ounce Smoked paprika

Preparation

1. Clean and trim carrots, celery and onions as needed then cut into 1″ dice. Mince garlic. Halve cremini
mushrooms. Pluck and chop thyme.
2. Hydrate soup base with 64 oz of water.
3. Heat large rondeau, add oil. Sautee bay leaf onions and garlic. Add peppers and carrots. Continue to
cook for 2 minutes, add celery.
4. Add the rice and sauté for 2 minutes.
5. Add all of the spices and herbs at this point, continue to sauté another 1 minute.
6. Add the vegetable stock, followed by the turnips, tomatoes and beans. Bring to simmer and allow to
cook for 30 minutes.
7. Combine corn starch with cold water. Whisk into gumbo. Allow to simmer another 10 minutes.
8. Adjust seasoning to taste and serve.