Okra And Chickpea Tagine
.
Yield
6 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
okra
fresh, stem ends trimmed, cut into 1/2-inch pieces |
|
| 10 | each |
cilantro
sprigs fresh, plus more leaves for garnish |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
sweet red bell peppers
finely diced |
|
| 1 | medium |
onions
finely diced |
|
| 3 | cloves |
garlic
minced |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 3 | each |
italian plum (roma) tomatoes
diced |
|
| ½ | cup |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| ¾ | teaspoon |
cumin
ground |
|
| 15 | ounces |
chickpeas (garbanzo beans)
rinsed |
|
| ¾ | teaspoon |
salt
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
okra
fresh, stem ends trimmed, cut into 1/2-inch pieces |
|
| 1E+1 | each |
cilantro
sprigs fresh, plus more leaves for garnish |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
sweet red bell peppers
finely diced |
|
| 1 | medium |
onions
finely diced |
|
| 3 | cloves |
garlic
minced |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 3 | each |
italian plum (roma) tomatoes
diced |
|
| 118 | ml |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 3.8 | ml |
cumin
ground |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
rinsed |
|
| 3.8 | ml |
salt
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
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.
