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–+ servings

Okra and Tomatoes with Chickpeas

Print Recipe
To enjoy all year long, use frozen instead of fresh okra when it's out of season.
Course Dinner, Lunch
Keyword chickpea, cherry tomatoes, okra
Prep Time 15 minutes
Cook Time 20 minutes
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.