Name: Hearty Okra Bean Gumbo
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 0.25 cup flour; 1 pc onion (diced large); 3 clove garlic (minced); 1 heaping red peppers (diced large (or one red bell pepper)); 2 cups cherry tomatoes ((or chopped tomatoes)); 1 tsp salt; null null black pepper (freshly ground); 2 pcs bay leaves; 2 tsp smoked paprika; 8 sprig fresh thyme ((plus extra for garnish)); 2.5 cups vegetable broth (2.5 to 3 cups, at room temperature); 2 cups okra (about 280 g, sliced 0.25 inch thick or so); 1.5 cups red kidney beans (15 oz can (about 425 g), rinsed and drained); 1.5 cups chickpeas (15 oz can (about 425 g), rinsed and drained); 1 tbsp fresh lemon juice; null null rice (for serving (e.g., pink rice))

Instructions

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1

Preheat a large, heavy-bottom pot over medium-low heat. The wider the pot, the better, for an optimal roux.
2

Add the olive oil (3 tbsp) and sprinkle in the flour (0.25 cup). Stir consistently with a wooden spatula for 3 to 4 minutes, until the flour mixture is clumpy and toasty.
3

Add the onion (1 pc) and salt (1 tsp), tossing to coat. Cook for about 5 minutes, stirring often, allowing the onions to release moisture and coat thoroughly. Stir in the garlic (3 clove) for 30 seconds.
4

Add the cup red peppers (1 heaping) and cherry tomatoes (2 cups). Cook for approximately 10 minutes. If using cherry tomatoes, cover the pot to help them break down faster. The mixture should become thick and pasty.
5

Season with [fresh black pepper], then stir in the bay leaves (2 pcs), smoked paprika (2 tsp), and fresh thyme (8 sprig). Mix well to combine all flavors.
6

Gradually stream in the vegetable broth (2.5 cups), stirring constantly to prevent any clumping. Add the okra (2 cups) and red kidney beans (1.5 cups), along with the chickpeas (1.5 cups). Increase the heat to bring to a boil, then cover and stir occasionally.
7

Once boiling, reduce the heat to a simmer and cook uncovered for 30 to 45 minutes, stirring occasionally. The stew should thicken nicely, and the okra should be tender. If it becomes too thick, thin with up to 0.5 cup more [vegetable broth]. If it's not thick enough, simply cook longer.
8

Stir in the fresh lemon juice (1 tbsp) and adjust the [salt] and [black pepper] to your liking. Let the gumbo rest for 10 minutes. Remove the [bay leaves] and any [fresh thyme] stems before serving in a large bowl, topped with a scoop of [rice] and garnished with fresh thyme.