Okra with Chickpeas and Tomatoes (Egyptian recipe)

October 29, 2006

Okra with Chickpeas and Tomatoes (Egyptian recipe)

Submitted by Paula Karrer, TCSA
(adapted from Saveur Magazine)

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
salt and pepper

Heat oil in deep skillet and sauté 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 parsley and adjust seasoning.

Serves 2.

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