Okra with Tomatoes and Chickpeas

Name: Okra with Tomatoes and Chickpeas
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups chickpeas, soaked overnight; Salt and freshly ground black pepper; 1 ⁄ 4 cup extra-virgin olive oil; 3 cloves garlic, peeled and minced; 1 1 ⁄ 4 lb. frozen Middle Eastern okra (or fresh small okra); 1 (28-oz.) can plum tomatoes, drained and coarsely chopped; 1 Tbsp. ground cumin; 1 cup chicken stock; Juice of 1 lemon; 1 ⁄ 2 cup coarsely chopped fresh parsley

Serves
serves 6-8

SAVEUR EDITORS

Okra is a favorite vegetable in Egypt and is featured in many of the side dishes that are always a part of an Egyptian meal. Typically 1''-2'' long, Middle Eastern okra—which can be found frozen in this country—is more gelatinous than most American varieties.

Ingredients

2 cups chickpeas, soaked overnight
Salt and freshly ground black pepper
¹⁄₄ cup extra-virgin olive oil
3 cloves garlic, peeled and minced
1 ¹⁄₄ lb. frozen Middle Eastern okra (or fresh small okra)
1 (28-oz.) can plum tomatoes, drained and coarsely chopped
1 Tbsp. ground cumin
1 cup chicken stock
Juice of 1 lemon
¹⁄₂ cup coarsely chopped fresh parsley

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Instructions

Step 1

Place chickpeas in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer until chickpeas are tender, 20-30 minutes. Remove from heat and season with salt and freshly ground black pepper. Cool beans in cooking liquid. Transfer beans and liquid to a large bowl and store, covered, in the refrigerator until ready to use.

Step 2

Heat oil in a large, deep skillet over medium heat. Add garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Add okra and cook, stirring once or twice, until it turns bright green, about 3 minutes.

Step 3

Stir in tomatoes and cumin and cook for 1-2 minutes. Add stock and lemon juice and season to taste with salt and pepper. Cover, reduce heat to medium-low, and cook until okra is soft, about 35 minutes.

Step 4

Drain chickpeas. Add to okra mixture, cover, and cook just until chickpeas are heated through, 5-10 minutes. (Chickpeas should still hold their shape.) Add parsley, adjust seasoning with salt and pepper, and serve warm with rice, if desired.