Okra is one of my favorite vegetables. I didn't discover my love for okra until I went to study abroad. That's also when I discovered my love for hummus, moussaka, falafel, and many other Middle Eastern dishes. Funny how we appreciate things when they're gone.
We're used to making this dish without the chickpeas, but I wanted to add an extra taste to it. I couldn't think of any other vegetables that would go nicely with okra; well maybe carrots? I'm going to experiment by adding extra vegetables, but I thought the safest add in would be chickpeas. They don't have a strong flavor and suitable for most dishes.
I made this first for my Dad, but I didn't have time to actually taste it. He said it was delicious. I took his word for it and made it again yesterday before I went to my friend's house. I loved it, she loved it too. She even said that she'll have the leftovers for lunch tomorrow! That made my day.
Chickpea Okra Stew
- 5 cups okra fresh or frozen (okra goes bad quickly, that's why we always freeze ours)
- 2 cups cooked chickpeas
- 1 small red onion finely chopped
- 3 garlic cloves minced
- 2 small ripe tomatoes finely diced
- sea salt and pepper to taste
- 1 tsp Saudi buharat if available.
- 1/4 tsp turmeric
- cumin powder and parsley for serving
- Cook the onions on medium heat with a little water for a few minutes then add the garlic. Cook until soft. Add water as needed.
- Add the okra, stirring as little as possible so it doesn't break apart. Add the tomatoes.
- Cook for about 15 minutes. Until a stringy liquid comes out of the okra
- Add water to barely cover the okra. Add chickpeas.
- Cook for 10-15 minutes. Until liquid is mostly absorbed.
- Served topped with some cumin and parsley.