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.