Okra And Chickpea Tagine

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.