Okra & Chickpea Tagine
Submitted by happyzhangbo
Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
45 minNorth African one-pot cooking in a vegan register. The secret to getting okra right is the quick blanch-and-shock that starts this recipe: two minutes in boiling water, then straight into an ice bath, which sets the color and tames the characteristic slime before the pods go anywhere near the stew.
The base follows tagine logic. Chickpeas, diced tomatoes, onion, garlic, ground ginger, and cumin build a gently spiced stew over medium heat. Tying the cilantro sprigs with kitchen string lets you pull the whole bundle out at the end, leaving behind just the herbal flavor without fishing out loose stems. Harissa stirred in off the heat delivers a smoky, fiery finish.
Half the red bell pepper gets sautéed at the start and half reserved raw for garnish, giving the finished dish two textures of the same ingredient. Serve over couscous, bulgur, or warm flatbread, with extra harissa on the table for anyone who wants more heat.
Chef Tips
- Cut the okra into half-inch pieces for the blanch, not whole. Smaller pieces lose their slime faster in boiling water.
- Transfer blanched okra to ice water quickly. A fast shock stops the cooking and locks in the green color.
- Use a real heat diffuser if you have a traditional clay tagine. Conical tagine pots crack easily on direct flame without a diffuser underneath.
- Stir harissa in off the heat so its volatile oils stay bright and do not cook out into dullness.
Variations
- Swap okra for sliced zucchini or cubed eggplant for a different vegetable body.
- Add a cup of pearl couscous to the pot in the last ten minutes for a heartier one-dish meal.
- Top with toasted pine nuts or slivered almonds and a squeeze of preserved lemon for a classic Moroccan garnish.
Ingredients
Directions
Place a large bowl of ice water next to the stove.
Bring a large saucepan of water to a boil.
Add okra and cook for 2 minutes.
Transfer the okra with a slotted spoon to the ice water.
Drain.
Tie cilantro sprigs together with kitchen string.
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat.
Add bell pepper.
Cook, stirring, until soft, 2 to 5 minutes.
Transfer to a bowl with a slotted spoon.
Add onion, garlic, ginger and pepper to the pan.
Cook, stirring, until the onion is soft, 3 to 6 minutes.
Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper.
Reduce heat to medium; partially cover.
Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes.
Stir in chickpeas and salt; cook for 4 minutes.
Remove from the heat; discard the cilantro sprigs.
Stir in harissa (or hot sauce).
Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
Comments