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Chick Pea Gumbo
Chick peas crop up everywhere in my recipes -- in curries, soups, salads and pasta
sauces. Here, they are combined with okra and the other classic gumbo ingredients for a
hearty dish with a southern flair.
1 onion, chopped
2 cloves garlic, chopped
1 green pepper, chopped
1 28-oz. can plum tomatoes, cut up
1 dried red pepper, crumbled
1/4 cup browned flour + 1/4 cup cold water (optional; see page __)
1 lb. okra, sliced
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 bay leaf
2 cans chick peas
1 T. lemon juice
Cooked brown rice
Bring the onion, garlic, pepper, tomatoes and their liquid, and the red pepper to a
boil in a large pot and simmer for 20 minutes. If you like a thick gumbo, stir the browned
flour into the cold water and whisk it into the hot stew. Stir in the remaining
ingredients and simmer 10-15 minutes. Serve the gumbo over brown rice.
6-8 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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