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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Servings: 4
Equipment
- Measuring cups
- Measuring spoons
- Colander
- knife
- spoon
- Skillet
Ingredients
- 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
Instructions
- 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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