Name: Okra with Chickpeas and Tomatoes
Ingredients: 2-3 garlic cloves, crushed; bunch of coriander, chopped; 225 g/½ lb button onions, peeled; juice of 1 lemon; 175 g/6 oz/1½ cups chick peas, cooked; 4 tablespoons olive oil; 675 g/1½ lb okra, washed and trimmed; 450 g/1 lb tomatoes, peeled and quartered

Preparation info

Difficulty
Easy

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

A colourful and substantial salad which is perfect to eat in the open air. The subtle favour of okra combines deliciously with the earthy taste of chick peas, and both are given a lift by the sharp lemon and garlic dressing.

Ingredients

225 g/½ lb button onions, peeled
4 tablespoons olive oil

Method

Fry the onions whole in the oil until golden, then add the garlic, okra, tomatoes and chick peas with some of their water. Add the seasoning and lemon juice, and cook until the okra is tender and the liquid is reduced. Add the coriander and cook for a minute longer.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Okra with Chickpeas and Tomatoes

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of