Okra And Chickpea Tagine
fresh, stem ends trimmed, cut into 1/2-inch pieces
sprigs fresh, plus more leaves for garnish
olive oil, extra-virgin
sweet red bell peppers
italian plum (roma) tomatoes
vegetarian chicken broth, non-fat, low-sodium
chickpeas (garbanzo beans)
red hot pepper sauce
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.
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.