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Sweet Potato, Okra, and Chickpea Gumbo

September 29, 2009 By Susan Voisin 77 Comments
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A secret ingredient gives this vegan gumbo a savory richness, while tender chunks of sweet potato add heartiness and flavor.
Sweet Potato, Okra, and Chickpea Gumbo

With okra, as with most things in life, size does matter. When you’re talking okra pods, smaller is better—tender and tasty. Let them grow too big and they become tough and woody. However, when it comes to the plants themselves, bigger is definitely better. After a summer of more garden failures than I care to count, the little plot beside my house somehow managed to produce a small crop of enormous okra plants:

Crazy Tall Okra

One of them is at least 16 feet tall; to pick the okra at the top, I have to grab the stalk and bend the whole plant over.

From these four plants, one of which is a dwarf variety, I gather about ten pods a day, which I save up until I have enough for roasting or gumbo. If I skip picking them for even one day, the pods grow to five or six inches in length and become too tough to be good to eat. Recently, I left them unpicked for two days and when I harvested the ten overgrown pods, they alone weighed almost a pound. Interesting, yes, but inedible.

With so much okra to use up, we’ve been enjoying a lot of vegan gumbo lately, with different ingredients depending on what’s the the refrigerator. Yesterday I got a craving for sweet potatoes and decided to create a gumbo to fit my mood, with tender chunks of sweet potatoes and enriched with a secret ingredient: peanut butter.

Sweet Potato, Okra, and Chickpea Gumbo

Using peanut butter in gumbo may sound a little strange until you consider that gumbo, which gets its name from the Bantu word for okra, is similar to and probably descended from stews common in West Africa, where peanuts are a staple. The one tablespoon I used here contributes just a subtle flavor, but it’s enough to make this one of my husband’s and my favorite gumbos.

More Vegan Gumbo and Okra Recipes:

  • Mushroom and Tempeh Gumbo
  • Vegan Chicken Gumbo with Soy Curls
  • Ridiculously Easy Vegetable Gumbo and Cooking From Your Pantry and Freezer
  • Oil-Free Gluten-Free Oven-Fried Okra
  • Roasted Okra Masala
Sweet Potato, Okra, and Chickpea Gumbo
4.88 from 8 votes
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Sweet Potato, Okra, and Chickpea Gumbo

Peanut butter is the secret ingredient here; it really elevates the gumbo to something special. Leave it out only if you absolutely have to avoid the approximately 1.3 grams of fat it provides. To deepen the flavor without making a roux, I cook the onions until they begin to caramelize. A pinch of baking soda speeds up this process.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Susan Voisin

Ingredients

  • 1 large onion chopped
  • 1 large green pepper chopped
  • 2 ribs celery chopped
  • 4 cloves garlic clove chopped
  • 7-8 cups water or vegetable broth
  • 2 15-ounce cans diced tomatoes (fire-roasted preferred)
  • 1 1/2 cups cooked chickpeas rinsed and drained
  • 14-16 ounces sweet potatoes peeled and cut into 1/2-inch cubes
  • 16 ounces okra trimmed and sliced
  • 1-2 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon Tabasco or other hot pepper sauce (I use a favorite hot sauce that isn’t as spicy as Tabasco)
  • 1 teaspoon paprika (smoked or regular)
  • 2 teaspoons thyme
  • 1/2 teaspoon liquid smoke flavoring
  • 1 tablespoon natural peanut butter
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Instructions

  • Heat a large pot. Add the onions and a pinch of baking soda (optional but speeds browning). Cook, stirring, until onions brown, adding water by the teaspoon if needed to prevent sticking.
  • Add the pepper, celery, and garlic and cook for 2 more minutes.
  • Add 7 cups water or vegetable broth and tomatoes, stirring to combine. Then add all the remaining ingredients except the liquid smoke and peanut butter. Simmer uncovered until sweet potatoes are tender and just close to falling apart, at least an hour to give flavors a chance to mingle, adding extra water or broth if needed. 
  • Just before serving, stir in the liquid smoke and peanut butter (it helps if you mix the peanut butter with a couple tablespoons of the hot broth first). Remove bay leaves and serve over rice.

Notes

One serving is one point of WW purple and blue plans (due to peanut butter.)
Nutrition Facts
Sweet Potato, Okra, and Chickpea Gumbo
Amount Per Serving (1 serving)
Calories 220 Calories from Fat 24
% Daily Value*
Fat 2.7g4%
Sodium 769mg33%
Carbohydrates 42g14%
Fiber 10g42%
Sugar 12g13%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Stew
Cuisine Vegan
Keyword 1 weight watchers point, vegan gumbo
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This delicious vegan gumbo has a hint of peanut butter for richness. #vegan #wfpb

Filed Under: Main Dishes, One Pot Meals, Recipes, Soups, Stews and Chilies Tagged With: Chickpea Recipes, Eat-to-Live, Gardening, Gluten-free, Louisiana, Potato Recipes, Southern cooking, Weight Watchers Points

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Reader Interactions

Comments

  1. Moon Cat

    September 29, 2009 at 3:22 pm

    This looks sooooo good! With the weather starting to change, I have been in the mood for soups and stews and OKRA! Thanks!

    Reply
  2. Sarah Campbell

    September 29, 2009 at 3:23 pm

    This is perfect for the change in our weather. I wish I had more okra on hand. I will keep it for as soon as I do. Thanks.

    Reply
  3. A

    September 29, 2009 at 3:44 pm

    I've only had fried okra. That gumbo looks fabulous though!!!
    -A

    Reply
  4. Shannon

    September 29, 2009 at 3:51 pm

    I've been reading your blog for a while but this is the first time I've posted a comment and it has to do with the peanut butter.

    Have you heard of a product called PB2? It's powdered peanut butter with the fact removed. You recieve it in plastic packages, add water and ta dah! I also eat it in yogurt with fruit and some granola in the morning (ok I'm a vegetarian, not vegan hence the yogurt).

    Anyway, if someone is really against that small amount of fat this is an option. You can order it online and although I'm not sure of the address, if you just google it should come up.

    Reply
  5. The Ordinary Vegetarian

    September 29, 2009 at 4:02 pm

    Fantastic! I've been looking for a new recipe for okra, this sounds perfect.

    Reply
  6. Josiane

    September 29, 2009 at 4:40 pm

    Oh, a gumbo would be so good right now, and this one looks fabulous! I'm sure the peanut butter gives it a little je-ne-sais-quoi that makes all the difference!

    Reply
  7. Nicole

    September 29, 2009 at 4:41 pm

    Hi Susan! First, let me just say that I adore your blog and reference it all the time for healthy dinner inspirations (although my husband and I love your many muffin recipes as well!) Second, I was wondering if this gumbo recipe would work with frozen okra, since that's just about all we've got up here in the Northeast? Or would it get too mushy?
    Thanks.

    Reply
  8. taleoftwovegans

    September 29, 2009 at 5:52 pm

    Drat! I just ate all of the okra I bought the other day. I roasted some of using one of your other recipes-very tasty!
    This looks really good though, potentially good enough to warrant purchasing some more okra to make it.
    -K

    Reply
  9. moonwatcher

    September 29, 2009 at 6:38 pm

    HI Susan,

    Thanks, this looks very good, and I enjoyed seeing the okra plants, which I've never seen. I'd like to echo Nicole's questions about the frozen okra, since I'd be lucky to find even that in the wilds of Idaho. . .might even end up getting stuck with canned. . or none. . .anyway, would welome your take on this, or anything you think might substitute well, if okra can't be found.

    (Love the combo of the touch of peanut butter and liquid smoke. . and also thanks for the tip about the baking soda, too.)

    xo

    moonwatcher

    Reply
    • Brandy

      February 25, 2018 at 10:28 pm

      My Safeway store in Chewelah, WA carries frozen okra.

      Reply
  10. Nikki

    September 29, 2009 at 8:07 pm

    At last, a gumbo I want to try. Susan, I've been reading your blog for several years now and I have loved so many of your entries…and you inspired me to start my own food blog. Thank you!

    Reply
  11. brannyboilsover

    September 29, 2009 at 8:12 pm

    I know I would love this recipe. Thanks for sharing.

    Reply
  12. royalflax

    September 30, 2009 at 2:06 am

    I absolutely LOVE eating raw okra… right off the plant sounds dreamy <3

    Reply
  13. Cheese Recipes

    September 30, 2009 at 6:38 am

    Looks good & Healthy! Thanks or the recipe.

    Reply
  14. SusanV

    September 30, 2009 at 7:59 am

    Nicole and Moonwatcher: Feel free to use frozen okra. I use it during the winter, and while it's not quite as good as fresh, it's certainly acceptable.

    Reply
  15. AudreyQ

    September 30, 2009 at 8:28 am

    Susan, I love your blog. We're overrun with sweet potatoes from our CSA farm, and this sounds great, except for the okra, never have seen it up in NY. What's an acceptable sub that I can pick up at the farmer's market? Thanks.

    Reply
  16. SusanV

    September 30, 2009 at 8:46 am

    AudreyQ, I'm afraid that without okra, this won't be gumbo, but it could be a very nice stew. I would suggest adding more sweet potatoes and whatever fresh green vegetables you can find. Green beans would be nice, broccoli or zucchini if you add it toward the end. If it's too watery (okra provides thickening), you could use even more vegetables to increase the vegetable to broth ratio. Good luck! And do let me know how it comes out if you try it.

    Reply
  17. Mary

    September 30, 2009 at 10:26 am

    I've had PB in stew, and it is fabulous! I heard a story on npr recently that said okra was Americans' least favorite vegetable. What is wrong with people?!?

    Reply
  18. Sarah Johnson

    September 30, 2009 at 8:42 pm

    For folks that don't have okra, you might try using gumbo filé (ground sassafras leaves) to thicken and flavor the gumbo. I live in WI, but can still find filé in the spice section of the grocery store.

    Reply
  19. G3

    September 30, 2009 at 8:55 pm

    I made this for dinner and had it with Quinoa instead of Brown Rice. This Gumbo was delicioussssssss & very filling!!!

    Reply
  20. ecath

    October 1, 2009 at 9:57 am

    Amazing! My sister loves okra so much. I think she will definitely like this. Thanks!

    Reply
  21. the twins

    October 1, 2009 at 5:43 pm

    That looks great! I love gumbo, but i've never actually made it before.

    Reply
  22. mustardseed

    October 2, 2009 at 12:04 am

    Wow, awesome! I like gumbo, and I LOVE peanut butter.

    What kind of pot is that? It looks awesome and user friendly. I only have metal pots, yours looks so much easier to do non stick cooking!

    Reply
  23. GeorgiaPeachez

    October 2, 2009 at 7:47 am

    Sounds fabulous and I will give it a try. I grew up in the south and I LOVE okra. Just slightly boil it for me, I like it slimy. My mom always made "succotash" and froze tons of it by just cooking together fresh okra, tomatoes and corn off the cobb.
    Be sure to leave some okra on the bush and when the season is over cut them off leaving a good stem. Once dried they make a beautiful arrangment in a vase. Okra is a member of the mallow family, same as hibiscus. xo, suzy

    Reply
  24. Anonymous

    October 2, 2009 at 9:17 am

    I was a little nervous about this recipe especially because I never worked with okra before. I should not have doubted you…It was delicious!

    Reply
  25. Nancy

    October 2, 2009 at 3:11 pm

    This is a great recipe with everything I love. I'm trying to switch to fat free but it's a little difficult. Thanks for this recipe!

    Reply
  26. Mandie

    October 3, 2009 at 1:13 pm

    what is the serving size amount? would you say it's about 1 cup? it would just help to know so that i can store it accordingly. thanks! this looks deeeelicious!

    Reply
  27. Ms. J

    October 3, 2009 at 3:39 pm

    Huh. I've been following your blog for awhile, but I didn't know you lived in Mississippi. I just moved to the state myself, but unfortunately I'm not near Jackson or any vegetarian restaurants!

    Reply
  28. SusanV

    October 3, 2009 at 5:40 pm

    Mandie, I didn't check the amounts but if you can divide it into six equal containers, you could figure it out. We had 6 good-sized servings, probably about 1 1/2cups or more.

    Reply
  29. Kathy

    October 4, 2009 at 8:43 pm

    Just made this tonight, using frozen okra- the hubby and I both loved it! Thanks for the tip about the baking soda, too!

    Reply
  30. Queen B.

    October 5, 2009 at 8:51 pm

    yummmmmmmmmmmmmmmmmmmmmmmmmmm

    Reply
  31. dining table

    October 7, 2009 at 8:46 pm

    My first taste of okra was not nice that is why I am still having a hard time appreciating the okra. But anyway, i got to try this one since it is getting cold and soups are what we need for cold nights.

    Reply
  32. Lovliebutterfly

    October 8, 2009 at 12:24 pm

    It's been ages since I last had okra! I love it. Looks very hearty!

    Reply
  33. Ellie!

    October 10, 2009 at 1:32 pm

    I just made this today, and it is delicious! This is my first encounter with okra (I bought it on a whim). I don't even usually like sweet potatoes, but it was perfect in this!

    Reply
  34. TINA

    October 10, 2009 at 10:28 pm

    Just Made this, and it was DELICIOUS. I added some corn chipotle salsa midstew and used Yams instead… PERFECT fall meal, I know I'll be repeating this lots!

    Reply
  35. decorators fabric

    October 12, 2009 at 8:47 pm

    OMG!!! That sweet potato, okra and chickpea gumbo looks so delicious. Thank you for posting its ingredients and directions on how to make it. I will try to do it at home. LOL!!!

    Reply
  36. Half-Assed Vegetarian

    October 16, 2009 at 9:48 am

    This looks really interesting. I've never made gumbo with sweet potatoes before. Can't wait to try it! As always, thanks for the great ideas.

    Reply
  37. caroline

    October 20, 2009 at 4:02 pm

    I made this last night and it was really good! For those that are having trouble finding fresh okra, ethnic grocery stores typically have it.

    Reply
  38. Anonymous

    October 26, 2009 at 6:42 pm

    Hey! I want to go vegan so bad now! My aunt is so now seeing these recipies, I want to be one too! Maybe I will open an all vegan cafe! Just a thought… 🙂

    Reply
  39. raja

    October 28, 2009 at 7:03 pm

    i am going to try this recipe tonight, but I was wondering do you ever post other statistics about your dishes such as cooking time vs. prep time or how many servings a dish will yield?

    Reply
  40. SusanV

    October 28, 2009 at 7:34 pm

    Hi Raja–The number of servings is at the end of the recipe, but there are so many variables in figuring out the cooking and prep time that I haven't tried to add that. Maybe one day!

    Reply
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