Okra & Chickpea Tagine
Okra & Chickpea Tagine is a gluten free, dairy free, and lacto ovo vegetarian recipe with 6 servings. For $1.22 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 156 calories. A mixture of ground ginger, onion, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people made this recipe, and 115 would say it hit the spot. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Eating Well. With a spoonacular score of 99%, this dish is great. Users who liked this recipe also liked Okra & Chickpea Tagine, Chickpea & Vegetable Tagine, and Chickpean and Date Tagine.
Servings: 6
Cooking duration: 50 minutes
Ingredients:
1 15-ounce can chickpeas, rinsed
10 sprigs fresh cilantro, plus more leaves for garnish
3 cloves garlic, minced
¾ teaspoon ground cumin
½ teaspoon ground ginger
1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste
½ cup vegetable broth, or reduced-sodium chicken broth
1 pound fresh or frozen okra, stem ends trimmed, cut into ½-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
½ teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1 red bell pepper, finely diced
¾ teaspoon salt
Equipment:
sauce pan
stove
bowl
slotted spoon
kitchen twine
tajine pot
frying pan
Cooking instruction summary:
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.
Step by step:
1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil.
2. Add okra and cook for 2 minutes.
3. Transfer the okra with a slotted spoon to the ice water.
4. Drain.
5. Tie cilantro sprigs together with kitchen string.
6. Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat.
7. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes.
8. Transfer to a bowl with a slotted spoon.
9. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes.
10. 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.
11. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce).
12. Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
Nutrition Information:
covered percent of daily need
