Okra stir fried with chickpeas and tomatoes is one of the many ways you will find okra served in the Middle East and North African countries bordering on the Mediterranean Sea.
It can be varied by replacing the chickpeas with black eyed peas (cow peas), sugar beans, butter beans etc. You could even use a combination of them.
900g (2lb) okra
2 large onions
450g (1lb) Tomatoes
2 green or red chilies
1 green pepper
2 cans (+/-800g/1lb 12oz) chickpeas
45ml (3Tblsp) extra virgin olive oil
15ml (1Tblsp) butter
10ml (2tsp) crushed garlic
10ml (2tsp) ground cumin
15ml (1Tblsp) Fresh coriander
Salt and pepper to taste.
To make the Okra and Chickpea Stir-Fry
Top and tail the okra and chop into approximately 2½cm (1inch) pieces.
Peel and thinly slice the onions
Pop the tomatoes into boiling water, leave until the skins split, drain and remove the loosened skins, then chop them finely
Seed and chop the chillies very finely
Seed and slice the green pepper into rings
Drain the chickpeas into a colander and wash in running cold water.
Heat the oil and butter in a large saucepan
Sauté the onion and garlic until the onion is translucent add the tomatoes and chillies and stir well for one minute.
Add the okra, cumin and chopped coriander and simmer in the oil/tomato mixture for about 5 minutes stirring frequently
Add the chickpeas. Add salt and pepper to taste.
Simmer gently, stirring once or twice, until the chickpeas are warmed through.
Your Okra and Chickpea Stir-Fry can be eaten with fresh crusty bread as a meal on its own or served as a side vegetable with a meat dish