Best Okra Chickpea Tagine Recipes

Okra & Chickpea Tagine image

Provided by blucoat

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb okra, stem ends trimmed, cut into 1/2-inch pieces (fresh or frozen)
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
3 plum tomatoes, diced or 1 cup drained canned diced tomato
1/2 cup vegetable broth or 1/2 cup reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 (15 ounce) can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon chili-garlic sauce or 1 teaspoon hot sauce (or to taste)

Steps:

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
Tie cilantro sprigs together with kitchen string.
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Algerian Okra, Potato and Tomato Tagine image

Provided by Martha Rose Shulman

Time 2h30m

Number Of Ingredients 25

1 1/2 pounds okra, ends trimmed
Salt
1/2 cup apple cider vinegar or red wine vinegar
1 1/2 pound small boiling potatoes, like fingerlings
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 garlic cloves, minced
1 pound tomatoes, seeded and grated; or peeled, seeded and chopped
1/4 cup minced parsley
1/4 cup minced cilantro
1 teaspoon spice mix (see below)
1 teaspoon turmeric
Pinch of saffron
2 tablespoons tomato paste dissolved in 1 cup water
1/2 preserved lemon, thinly sliced optional
Salt
freshly ground pepper
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon powdered turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cardamom seed
1/4 teaspoon freshly ground cloves
1/2 teaspoon ground allspice

Steps:

Place the okra in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time. Drain the okra, and rinse thoroughly. If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer. Add the onions and cook, stirring often, until tender, about five minutes. Add the garlic, and stir for about half a minute until fragrant. Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Add the dissolved tomato paste, and bring to a simmer.
Add the potatoes, okra and the preserved lemon. Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick. Taste and adjust seasonings.
Mix all of the spices together. Keep in a jar in a cool place or in the freezer.