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Gumbo

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Ingredients

	1 tsp of paprika
	1 tsp of salt
	1 tsp of black pepper
	520gr of drained chickpeas
	200gr of peas
	1 tbsp of olive oil
	1 tsp of cider vinegar
	3 medium bell pepper for a more appealing dish, choose one of each color. I choose green, red and yellow.
	3 tbsp rye flour (to thicken). You can add any other type of flour.
	1 medium onion
	3 cloves of garlic
	3 stalks of celery
	2 large tomatoes
	110mL of red wine
	360gr of Okra
	2 bay leaves

Nutritional information

1596

Calories

77gr

Fiber

70gr

Sugar

260gr

Carbs

68gr

Protein

33gr

Fats

0gr

Added Sugars

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Features:

Cuisine:

American

Medium

Ingredients

1 tsp of paprika
1 tsp of salt
1 tsp of black pepper
520gr of drained chickpeas
200gr of peas
1 tbsp of olive oil
1 tsp of cider vinegar
3 medium bell pepper
for a more appealing dish, choose one of each color. I choose green, red and yellow.
3 tbsp rye flour
(to thicken). You can add any other type of flour.
1 medium onion
3 cloves of garlic
3 stalks of celery
2 large tomatoes
110mL of red wine
360gr of Okra
2 bay leaves

Directions

❓ Why is this one of the best soups ever? Let me explain: During cooking, okra exudes a mucilaginous liquid that lends the soup with a sumptuous, silky texture. The chickpeas thickens the broth and adds a nutty flavor that compliments the vegetables. And finely, the spices incorporated at the end further enriches the dish and provides a faintly peppery, grassy bite. Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Although ingredients might vary greatly from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures, as emblematic of Louisiana as chili is of Texas.

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Love you all! ❤︎

Steps

1 Done	Preparing the Vegetables: Peel and finely chop onion, garlic, tomatoes and celery; Seed and roughly chop the peppers; Cut the okras in halves;
2 Done	Pour the oil into a large pan over medium heat. Add in the flour and mix it to make a paste;
3 Done	Cook until dark brown, stirring constantly, so it does not catch and burn. (If you think the pan is too hot, cook it on low heat);
4 Done	Add the chopped vegetables to the paste along with bay leaves and thyme leaves. Cook for 20 minutes, or until softened and dark nutty brown, stirring regularly.
5 Done	Add the spices and the wine;
6 Done	When the mixture is reduced by half, add the tomatoes, the chickpeas (including the juices), and enough water to cover everything (if needed). Then, simmer over medium heat until reduced to your preferred consistency remembering to add the peas at the last 5 minutes.

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