Bamia (Okra with Tomatoes and Chickpeas) (recipe)

[Guest guest]

this is an egyptian dish that i made for dinner

tonight. i absolutely loved it! i'm a big okra fan

though. i used fresh okra and used canned chickpeas

instead of cooking my own. i used two cans of

chickpeas (drained), but will probably use three next

time i make this. i didn't have parsley, so i used

cilantro instead. i served it with basmati rice.

 

Bamia (Okra with Tomatoes and Chickpeas)

 

2 cups chickpeas, soaked overnight

Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

3 cloves garlic, peeled and minced

1 1/4 lb. frozen Middle Eastern okra (or fresh small

okra)

1 28-oz. can plum tomatoes, drained and coarsely

chopped

1 tbsp. ground cumin

1 cup vegetable stock

Juice of 1 lemon

1/2 cup coarsely chopped fresh parsley

 

1. Place chickpeas in a medium saucepan, cover with

water, and bring to a boil over medium-high heat.

Reduce heat to medium-low and gently simmer until

chickpeas are tender, 20–30 minutes. Remove from heat

and season with salt and freshly ground black pepper.

Cool beans in cooking liquid. Transfer beans and

liquid to a large bowl and store, covered, in the

refrigerator until ready to use.

 

2. Heat oil in a large, deep skillet over medium heat.

Add garlic and cook, stirring occasionally, until

fragrant, about 2 minutes. Add okra and cook, stirring

once or twice, until it turns bright green, about 3

minutes.

 

3. Stir in tomatoes and cumin and cook for 1–2

minutes. Add stock and lemon juice and season to taste

with salt and pepper. Cover, reduce heat to

medium-low, and cook until okra is soft, about 35

minutes.

 

4. Drain chickpeas. Add to okra mixture, cover, and

cook just until chickpeas are heated through, 5–10

minutes. (Chickpeas should still hold their shape.)

Add parsley, adjust seasoning with salt and pepper,

and serve warm with rice, if desired.

 

This recipe was first published in Saveur in

November/December 1996