- 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
- 10 sprigs fresh cilantro, plus more leaves for garnish
- 2 tablespoon extra-virgin olive oil
- 1 red bell pepper, finely diced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground pepper
- 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
- 1/2 cup vegetable broth, or reduced-sodium chicken broth
- 3/4 teaspoon ground cumin
- 1 15-ounce c chickpeas, rinsed
- 3/4 teaspoon salt
- 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste
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.
- Serving: Per serving
- Calories: 136
- Carbohydrates: 20g
- Fat: 6g
- Protein: 5g
- Dietary Fiber: 7g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 389mg
- Sodium: 443mg
- Exchanges: 1/2 starch, 2 vegetable, 1 fat
- Carbohydrate Servings: 1