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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This spiced dish is full of Moroccan flavour and can be made in a tagine or in a large saucepan. This healthy recipe can be made vegetarian (vegan, actually) and is low in fat and calories. It is from EatingWell Magazine . You can play around with this recipe; I like to add a cup of sliced mushrooms! Ingredients:
1 lb okra, stem ends trimmed, cut into 1/2-inch pieces (fresh or frozen) |
10 sprigs fresh cilantro, plus more leaves for garnish |
2 tablespoons extra virgin olive oil |
1 red bell pepper, finely diced |
1 medium onion, finely diced |
3 garlic cloves, minced |
1/2 teaspoon ground ginger |
1/2 teaspoon fresh ground pepper |
3 plum tomatoes, diced or 1 cup drained canned diced tomato |
1/2 cup vegetable broth or 1/2 cup reduced-sodium chicken broth |
3/4 teaspoon ground cumin |
1 (15 ounce) can chickpeas, rinsed |
3/4 teaspoon salt |
1 teaspoon harissa (tunisian chile paste) or 1 teaspoon chili-garlic sauce or 1 teaspoon hot sauce (or to taste) |
Directions:
1. 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.
2. Tie cilantro sprigs together with kitchen string.
3. 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.
4. 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.
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