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Greek gumbo with okra, gnocchi & chickpeas (Vegan)

This Greek gumbo with okra, gnocchi, and chickpeas is a simple, tasty, and flavorful dish, ideal for a weeknight dinner since it can be made in less than 30 minutes!
Course Healthy, Main Course, Vegan
Cuisine Greek, Mediterranean
Keyword chickpeas, gumbo, okra, stew
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 520 kcal
Author The Hungry Bites

Ingredients

  • 1 pound (450 grams) baby okra, fresh or frozen (for larger okra, cut it in half)
  • 3-4 tablespoons olive oil
  • 1 onion, chopped
  • 1 bay leaf
  • 3 allspice kernels
  • 1/2 teaspoon paprika
  • 1 cup dry white wine
  • 2 cups pureed tomatoes
  • 4-6 tablespoons fresh lemon juice, start with 4 and adjust according to taste
  • 1/2 bunch parsley, chopped
  • 1 can chickpeas, drained and rinsed (about 240 grams)
  • 1 pound (450 grams) gnocchi (see notes for gluten-free options)
  • Salt and pepper to taste
  • 1/2 teaspoon sumac, optional
  • 1 teaspoon sugar, optional

Instructions

  1. Transfer the olive oil, the onion, the okra, the bay leaf, the allspice, and the paprika to a pot and cook over medium/high heat until the onion is translucent (about 5 minutes).
  2. Add the wine, the pureed tomatoes, and the lemon juice and reduce heat to a gentle simmer. Cover and cook for 15-20 minutes, depending on how soft you like the okra.
  3. Add the parsley, the chickpeas, the gnocchi, the salt, and the pepper (also add the sumac and the sugar, if using). If the sauce is too thick you may have to add a splash of water. Cover the pot and cook for another 5 minutes.
  4. Eat!

Recipe Notes

If you can’t find gluten-free gnocchi, use an equal amount of potatoes, peeled and diced. In this case, you should cook the potatoes from the start, along with the okra.
If you don’t want to use canned chickpeas, soak 100 grams of dried chickpeas overnight with 3 cups water and half a teaspoon baking soda. Rinse them well and boil in a pot with fresh water until tender.
This food will thicken as it rests. If you need to re-heat it, you’ll have to add some water to thin out the sauce.