- Servings: 6 servings
- Prep Time: 50 minutes
- Cook Time: 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
- Total Time: 50 minutes
Ingredients:
| The Name tagine” Refers To The Two-part, cone-shaped casserole dish in which countless slow-cooked moroccan dishes are prepared. you don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it. | |
| "i've Made This Twice & It Was Terrific Both Times. I Love Spicy Food, but found that a full teaspoon of harissa was a bit much. my boyfriend who likes his food much spicier than i thought it was perfect. | |
| Ingredients | |
| 1 lb | Fresh or Frozen Okra, stem ends trimmed, cut into ½" pieces |
| 10 | Sprigs Fresh Cilantro, plus more leaves for garnish |
| 2 Tbsp | Extra-virgin Olive Oil |
| 1 | Red Bell Pepper, finely diced |
| 1 | Medium Onion, finely diced |
| 3 cloves | Garlic, minced |
| ½ tsp | Ground Ginger |
| ½ tsp | Freshly Ground Pepper |
| 3 | Plum Tomatoes, diced, or 1 cup drained canned diced tomatoes |
| ½ cup | Vegetable Broth, or reduced-sodium chicken broth |
| ¾ tsp | Ground Cumin |
| 1× 15-oz can | Chickpeas, rinsed |
| ¾ tsp | Salt |
| 1 tsp | Harissa, (see ingredient note) or hot sauce, or to taste |
| Harissa Is a Fiery Tunisian Chile Paste Commonly Used In North African Cooking. Find It, at specialty-food stores, mustaphas.com or amazon.com. harissa in a tube will be much hotter than that in a jar. you can substitute chinese or thai chile-garlic sauce for it. |
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
