Okra with Chickpeas and Tomatoes

Preparation info

    • Difficulty


Appears in

The New Vegetarian

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.


  • 225 g/½ lb button onions, peeled
  • 4 tablespoons olive oil
  • 2-3 garlic cloves, crushed
  • 675 g/ lb okra, washed and trimmed
  • 450 g/1 lb tomatoes, peeled and quartered
  • 175 g/6 oz/ cups chick peas, cooked
  • seasoning to taste
  • juice of 1 lemon
  • bunch of coriander, chopped


    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.