Bamia (Okra with Tomatoes and Chickpeas)Posted: November 14, 2015
This is a quick and flavorful vegetarian/vegan meal. It is a favorite of ours. It tastes even better the next day. Serve it with Basmati rice.
Bamia (Okra with Tomatoes and Chickpeas)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 15.5 ounce cans chickpeas, drained
1 pound frozen whole okra (or fresh), ends trimmed
1 14.5 ounce can diced tomatoes
2 teaspoons ground cumin
1 cup vegetable broth
salt and black pepper, to taste
fresh cilantro, chopped
Heat oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Add the chickpeas, okra, tomatoes, cumin, and vegetable broth. Bring to a boil and then reduce the temperature to medium-low. Cook until the okra is soft, about 30 minutes. Season to taste with salt and pepper. Serve with warm rice (I like Basmati) and a sprinkle of fresh cilantro.