Okra with Onions and Tomato Recipes

Ingredients :

1 cup chickpeas

3 cups water

1 tbsp olive oil

8 small pickling onions

2 cloves garlic, crushed

4 medium tomatoes, peeled and chopped

1 tbsp lemon juice

1.5 cups tomato juice

2 tbsp red wine, optional

500g okra or 2 x 375g cans okra, drained

1 tbsp chopped fresh oregano

1 tsp ground pepper

Method :

Soak chickpeas in water for 4 hours or overnight, drain. Heat oil in medium pan; add onions and garlic. Cook on medium high heat for 4 minutes or until golden. Add tomatoes, chickpeas, lemon juice, tomato juice and wine. Simmer, covered, for 40 minutes. Add okra and simmer for a further 20 minutes. If using canned okra add to tomato mixture in last 5 minutes of cooking. Stir through oregano and pepper. Serve with rice as a main meal or as an accompaniment to a meat dish.

Note : Okra should be washed and a thin layer of skin removed from the conical stem at the top of the pod. To prevent it becoming slimy during cooking. Middle Eastern cooks often toss okra in vinegar (1/2 cup to 500g okra), then set aside for 30 minutes and rinse the okra before cooking. If okra is not available, squash or zucchini can be used.

Serves 4

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