Name: Garden Gumbo
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 tbsp white flour (unbleached); 1 null onion (medium, chopped); 1 null bell pepper (medium green or yellow, chopped); 2 rib celery (chopped); 2 clove garlic cloves (minced); 3 cup vegetable broth (first addition); 2 can canned tomatoes (diced, 15-ounce each); 2.5 cup vegetable broth (additional broth or water); 8 oz eggplant (diced (or other vegetables)); 1 lb okra (sliced, fresh or frozen); 1 can chickpeas (drained, 16-ounce); 1 tsp salt (or to taste); 0.5 tsp black pepper; 2 null bay leaves; 0.25 tsp cayenne pepper (or to taste); 2 tsp tabasco (to taste); 1.5 tsp dried thyme; 0.5 tsp garlic powder; 0.5 tsp liquid smoke (or chipotle chile powder to taste)

Instructions

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1

In a small skillet, toast the white flour (2 tbsp) over medium-high heat, stirring constantly, until it is a uniform tan color. Be very careful not to burn it. Remove from heat and set aside to cool.
2

Heat a large non-stick pot and sauté the onion (1 medium), bell pepper (1 medium), and celery (2 ribs) over medium-high heat. When the vegetables begin to get brown, add the garlic (2 cloves) and toasted white flour (2 tbsp) and stir to combine. Add the vegetable broth (3 cups) and diced tomatoes (2 cans), stir, then add the eggplant (8 oz), sliced okra (1 lb), chickpeas (1 can), salt (1 tsp), black pepper (0.5 tsp), leaves (2 bay), cayenne pepper (0.25 tsp), tabasco (2 tsp), dried thyme (1.5 tsp), garlic powder (0.5 tsp), and liquid smoke (0.5 tsp). The gumbo should resemble a chunky soup; if too dry, add additional vegetable broth (2.5 cups).
3

Cook for at least 30 minutes, until the flavors have mingled. Remove the leaves (2 bay) and serve over rice.