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North African Gumbo

This recipe was designed for K-12 but could easily be a hit in other market segements. The gumbo features yellow onion, garbanzo beans, sweet potato and salsa.

At a glance
Main Ingredient
Beans/Legumes, Potatoes, Vegetables
Cuisine Type
Middle Eastern
Menu Part
Entrée
Serves
60 3/4-cup portions
Yield: 60 3/4-cup portions

Ingredients

1/4 cup oil
I medium large yellow onion, medium diced
3 cans garbanzo beans, drained
3 lbs. collard greens, chopped
I can sweet potato, reserve liquid
1/2 can salsa
1 tsp. paprika
1 tsp. cinnamon
1 tsp. ginger powder
1 tsp. cumin
1 tsp. thyme
1 tbsp. salt
1 tsp. black pepper
2 qt. water

Methods/Steps

1. Sauté onions until soft. Do not brown.

2. Add garbanzo beans, collard greens, sweet potatoes, salsa, dried spices, water and reserved juice from sweet potatoes and combine well.

3. Simmer, covered, over medium heat for 30 mins., or until gumbo has thickened. Check frequently to make sure stew is not sticking to bottom.

Recipe by Jorge Collazo, New York City Schools

Related Terms:

Beans/Legumes, Potatoes, Vegetables, Middle Eastern, Entrée

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