Okra and Chickpeas in Tomato Sauce
Serves 6
Ingredients
- 2 T olive oil, plus more for serving
- 1 medium yellow onion, chopped (≈1.75 C)
- 2 cloves garlic, minced
- 5 tomatoes, cored and chopped (≈5 C)
- 1 T ground cumin
- 1 T harissa or Sriracha chili sauce
- 1 tsp lemon zest,
- 1 T fresh lemon juice
- 1 lb fresh okra, stems trimmed, cut into 1/2-inch-thick slices
- 1.5 tsp kosher salt, divided
- 0.75 tsp black pepper, divided
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- 0.25 C chopped fresh flat-leaf parsley
Instructions
- Heat oil in a large skillet over medium-low. Add onion, and cook, stirring often, until soft and translucent, about 6 minutes
- Add garlic and cook, stirring often, until fragrant, 45 to 60 seconds.
- Add okra, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.
- Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.
- Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately
