I know you have all been dying for this recipe since I posted a sneak peak a few weeks ago on Instagram.

I’ve got a bunch of healthy dinner recipes coming your way this fall, so you can sit back and kick off your shoes because dinner is about to get really easy!


Now you can enjoy this Gluten-Free & Vegan Chickpea Gumbo all to yourself instead of living vicariously through my Instagram images!

It’s perfect for dinner and fabulous for lunch leftovers the next day, too.


I made this dish over the summer but I’ll certainly be making it again and again throughout the fall and winter because it’s such a hearty dish that can warm you up on a chilly day or any day, for that matter.


The best part of this gumbo is that it literally melts in your mouth and it’s pretty impossible to not want to make it again and again and again. Trust me. Try it once…you’ll see what I mean.


It’s not hard to finish the whole pot in one sitting. And it goes great on top of quinoa or brown rice, too.

Just a little food for thought.


Get your spoons ready, folks…this one is another keeper.

Gluten-Free, Vegan Chickpea Gumbo
Serves: 8
Gluten-Free, Dairy-Free, Soy-Free,Vegetarian & Vegan
Author: Amie Valpone
Recipe type: Entree


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup gluten-free all purpose flour
  • 1 medium white onion finely chopped
  • 1 large orange bell pepper diced
  • 1 stalk organic celery diced
  • 1 cup lentils
  • 2 large organic carrots thinly sliced
  • 2 large white potatoes diced
  • 1 1/2 cups okra fresh or frozen
  • 1 15 ounce can organic chickpeas, drained and rinsed
  • 1 28 ounce can organic diced tomatoes
  • 4 cups organic vegetable broth
  • 1 Tbsp. Simply Organic Chili Powder
  • 1/2 tsp. Frontier Organic Seafood Seasoning
  • 1/2 tsp. Simply Organic Paprika
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup quinoa


  1. In a large pot over medium heat, combine oil and flour; cook for 2 minutes or until it turns a light brown color, then add in onion, bell pepper and celery. Cook for another 6-7 minutes or until onions are translucent. Add remaining ingredients except quinoa; lower heat to low. Cover and cook for 45 minutes or until vegetables are tender.
  2. Meanwhile, cook quinoa according to package ingredients.
  3. Serve gumbo warm over cooked quinoa.
Nutrition Facts
Gluten-Free, Vegan Chickpea Gumbo
Amount Per Serving
Calories 356 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 585mg25%
Potassium 737mg21%
Carbohydrates 44g15%
Fiber 13g54%
Sugar 4g4%
Protein 12g24%
Vitamin A 4137IU83%
Vitamin C 31mg38%
Calcium 73mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. I thought for the longest time that I hated okra. I was wrong. And this gumbo needs to be made very soon. What would you reccommend as an accompanyment? When I make chili, my husband always looks for cornbread or corn muffins. I’m just not sure what I could make with a gumbo since I’ve never made it.

  2. Pingback: Spread the Love
  3. Almonds Almonds Almonds……love them every way

    thanks for another great giveaway and another great recipe to try!

  4. Coming from the South, its so refreshing to see Okra in Gumbo! I am really enthralled! I have to try this recipe!

    1. Sure! Erin, the Seafood Seasonings are from Frontier Organic and you can purchase them on their website or health food stores and Whole Foods Market; they are amazing and Brand New!!!

  5. This recipe looks awsome – I can’t wait try it! Anything with quinoa…

    Thanks for sharing this awesome recipe!


  6. Oh, this looks great! Love the fact that it’s vegan, and maybe even my husband would eat it! He’s usually totally carnivore!

  7. This recipe looks delicious!! I am definitely trying it this weekend!! I would love to win the almond giveaway – I only eat almond butter (can’t have peanuts on a candida diet!) and would just love this prize lack