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-ounce can plum tomatoes, cut up
1 dried red pepper, crumbled
1 pound okra, sliced
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 bay leaf
2 cans chick peas
1 tablespoon lemon juice
Cooked brown rice or other whole grains of your choice (optional)
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. Stir in the remaining ingredients and simmer 10-15 minutes. Serve the gumbo over brown rice or other whole grains.
6-8 servings
