Tomato Okra Chickpea Tagine
There something romantic about Morroco. Just saying the word conjures up images of foreign travel strange cultures. Cities like Marrekesh and Casablanca sound like places where spies run from other spies and catch trains at the last moment. 007 went to Morocca and Humprey Bogart ran from his past in Casablanca.
Foreign culture and foreign food go hand in hand and this dish combines the culture and the flavor of morrocan cooking. A tagine or tajine is a cooking vessel built for long slow cooking. A large stewpot will do for this dish if a tagine is not in the cabinet.
- 1 pound or 1 bag fresh or frozen okra cut in 1/2 inch pieces. stems can be trimmed of left on if preferred.
- 1/2 cup of cilantro
- 2 tablespoons extra-virgin olive oil
- 1 red or green bell pepper, diced
- 1 yellow or white onion, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon ground ginger or finely chopped fresh ginger
- 1/2 teaspoon ground black pepper
- 1 15oz. can diced tomatoes
- 1/2 cup vegetable broth.*
- 3/4 teaspoon ground cumin
- 1 can (15-ounce) chickpeas, rinsed
- 3/4 teaspoon salt
- 1 teaspoon of harissa**
* this dish is vegan but if vegan is not a concern then chicken broth can be used.
- If using fresh okra, boil for abut 2 minutes and drain. this will remove the “slime”. If using frozen just heat briefly in the microwave
- at this point you can chop the cilantro or tie sprigs together and remove later after the flavor has been added. I prefer to chop the cilantro and leave it in the dish.
- Heat oil in a tagine or stew pot. Add bell pepper and onion and cook for two minutes or until softened. Remove with a slotted spoon
Add garlic, ginger, and pepper to the pan and stir being careful not to burn the garlic. Add tomatoes, broth, cumin, the okra, cilantro sprigs, bell pepper. Reduce heat to medium stirring occasionally, until the okra is soft 10 minutes or so. Stir in chickpeas and salt to taste andcook foranother 4 minutes. Remove from the heat; discard the cilantro sprigs if you decided not to chop the cilantro. Stir in harissa or other hot chili paste. Garnish with cilantro leaves, and serve over long grain, or basmati rice. Serves 6.