Possibly the most colourful mise en place. The resulting gumbo is chock-full of veggies and has varied textures from the chickpeas and eggplant.
Serves 4
Ingredients
1 onion, diced
5 cloves of garlic, minced
3 sticks of celery, diced
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
3 heaped tablespoons plain flour
3 bay leaves
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
100 millilitres red wine
400 grams tinned tomatoes
400 grams tinned chickpeas
1 egg plant, cubed
Pickled jalapeños
Add 3 tablespoons of vegetable oil to a large pan over medium heat and mix in the flour to make a roux. Cook until dark brown, stirring constantly so it doesn’t burn.
Add all the vegetables and mix well with the roux, then add the bay leaves and thyme. Simmer for 20 minutes until dark brown and nutty, stirring regularly.
Stir in the cayenne and paprika, followed by the wine, and reduce by half.
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Add the canned tomatoes, eggplant and chickpeas (including the soaking liquid), breaking up the tomatoes if needed with a spatula, then simmer for 25 minutes until the eggplant is softened.
Serve with rice and jarred pickled jalapeños, garnished with parsley.
You can also make a quick pickle with two fresh jalapeños, 4 tablespoons of red wine vinegar and a pink of salt.
Recipe adapted from Jamie Oliver’s Veg.
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