I love okra.
And I know that either you love okra or you hate it. Everyone in my family loathes the stuff. That didn’t stop me from making Eating Well’s Okra Tangine.
And I loved it.
I added chicken because I wanted it to be a little heartier. I skipped the harrisa or hot sauce also because I have kids who don’t do spicy. They didn’t eat it so I should have added it anyway.
- 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
- 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 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground pepper
- 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
- 1/2 cup vegetable broth, or reduced-sodium chicken broth
- 3/4 teaspoon ground cumin
- 1 15-ounce can chickpeas, rinsed
- 3/4 teaspoon salt
- 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste
- 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.
This was an insanely easy, one-pot meal perfect for weeknights. It’s a keeper.