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Okra and Tomatoes with Chickpeas

To enjoy all year long, use frozen instead of fresh okra when it's out of season.
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Course: Dinner
Servings: 4


  • Measuring cups
  • Measuring spoons
  • Colander
  • knife
  • spoon
  • Skillet


  • 2 Tbsp. canola oil
  • 3 - 4 cloves garlic (crushed and minced)
  • 1 small red onion (thinly sliced)
  • 1 tsp. chili powder
  • Pinch of cayenne pepper
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 lb. okra (sliced into 1/2-in. rounds)
  • 2 medium tomatoes (coarsely chopped (or one 14.5-oz. can petite diced tomatoes, drained))
  • 1/2 cup low sodium vegetable juice
  • 15 oz. can chickpeas (also known as garbanzo beans, drained and rinsed)
  • 1/2 tsp. salt


  • In a skillet, heat canola oil over medium-high heat. Add garlic
  • and onion, stirring occasionally for 3 minutes or until fragrant
  • Add chili powder, cayenne pepper, cumin and turmeric, stirring
  • constantly for about 2 minutes.
  • Add okra and cook for another 2 minutes, stirring well.
  • Add tomatoes and cook over high heat for 1 minute or until they
  • release their juices.
  • Add vegetable juice and chickpeas. Cover and cook, stirring
  • occasionally until the okra is tender, about 5 – 10 minutes.
  • Season with salt and serve.
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