Okra with Chickpeas and Tomatoes

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

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

Side dish
Gluten-free
Vegan
Summer
Spicy

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.