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Okra with Chickpeas and Tomatoes (Egyptian recipe)
- 1 cup dried, soaked and cooked chickpeas, or 1 cup rinsed canned chickpeas
- 2 tbsp olive oil
- 1-2 cloves garlic, peeled and minced
- 12 okra pods
- 1 can fire roasted tomatoes, drained and coarsely chopped (fresh tomatoes are certainly fine! (peel, core and seed them)
- 1 ½ tsp. ground cumin
- ½ cup chicken stock
- Juice of ½ lemon
- 1/4 cup chopped fresh parsley or cilantro
- Salt and pepper
Heat oil in deep skillet and saute garlic until fragrant. Add okra and cook, stirring, a few minutes until it turns bright green. Stir in tomatoes and cumin. Cook for 1-2 minutes.
Add stock, lemon juice, salt and pepper. Cover, reduce heat to medium low, and cook until okra is soft and sauce is almost caramelized (this is what gives a delicious unique flavor)- about 35 minutes. Check occasionally to see that sauce is not sticking or burning – you may need to add small amounts additional liquid.
Add chick peas and cook until heated through. Add fresh herbs, if using, and adjust seasoning.
Submitted by Submitted by Paula Karrer, TCSA (adapted from Saveur Magazine)