Recipe by blucoat
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!
Top Review by Dr. Jenny
We made this tagine in our tagine pot and it was fairly easy to prepare. We thought maybe it needed a little more flavor (maybe more cumin, harissa?) so would add more of the seasonings next time. We served with rice. Made for Sun and Spice 2013.
- 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 See How It's Made
- 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.