Ingredients

(For 4 people)

  • 1 cup boiled chickpeas
  • 1/2 kg fresh okra or 200 g dried
  • 1 onion
  • 2 cloves garlic
  • 3 tomatoes
  • Juice of 1/2 lemon
  • 1 teaspoon tomato paste
  • 1 cup water (those who prefer less liquid can reduce)
  • 3 tablespoons olive oil

Preparation

Soak the chickpeas in warm water the night before and boil until tender. Using a knife, twist off the head parts of the okra in a circular motion from the fleshy part, separating them so the seeds are not visible. Place the cleaned okra in water with grape vinegar; this prevents them from releasing their slime. Finely chop the onion and garlic; peel the tomatoes and dice them into cubes.

Heat the olive oil in a pot and lightly sauté the onion and garlic, then add the tomatoes. After sautéing together for a few minutes, add the okra and sauté briefly without water (this prevents them from becoming rubbery). Add the boiled chickpeas, one cup of water mixed with tomato paste, and the lemon juice to the mixture.

Cook over low heat for 30 minutes. Let it rest a bit before serving; you can serve it either hot or cold.

Since chickpeas contain protein, they pair very well with okra. If using dried okra, it should be boiled briefly before cooking. 200 g of dried okra is approximately equivalent to half a kilogram.