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.

Step 5

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.
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.
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.
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.
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.