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.