Okra & Chickpea Tagine

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!

• Ready In: 50 mins
• Serves: 6

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.