Okra and Chickpeas in Fresh Tomato Sauce Recipe
30 mins
Easy
Lunch, Dinner
Sauteed
Savory
Mild
Ingredients
- 2 tbsps extra-virgin olive oil, plus more for serving
- 1 medium-size yellow onion, chopped (about 1 3/4 cups)
- 2 garlic cloves, very finely chopped
- 5 garden-ripe tomatoes, cored and chopped (about 4 cups)
- 1 tbsp ground cumin
- 1 tbsp harissa (or Sriracha chili sauce)
- 1 tsp lemon zest, plus 1 tablespoon fresh juice (from 1 lemon)
- 1 pound fresh okra, stems trimmed, cut into 1/2-inch-thick slices
- 1 1/2 tsps kosher salt, divided
- 3/4 tsps black pepper, divided
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- 1/4 cup chopped fresh flat-leaf parsley
Steps
- Initin ang oil sa malaking pan sa medium low apoy. Idagdag ang yellow onion at lutuin habang hinahalo hangang malambot at translucent, mga 6mins. Idagdag ang garlic at cook, i-stir ng madalas, hangang mabango, mga 45 to 60 seconds. Idagdag ang mga tomatoes, cumin, harissa, lemon zest, at lemon juice. Lutuin, i-stir isa o dalawang beses, hanggang ang mga tomatoes ay tumunaw ng konti mga 5 minutes.
- Idagdag ang okra, 1 tsp ng kosher salt, at 1/2 teaspoon ng black pepper. Bawasan ang init sa low, at takpan ang pan. Lutuin at haluin ng konti hangang lumambot ang okra, mga 10mins.
- Idagdag ang chickpeas, ihalo at combine. Takpan at lutuin hangang mainit ang chickpeas mga 3 mins. Ihalo ang chopped parsley at yun natitirang 1/2 teaspoon salt at 1/4 teaspoon ng pepper. Serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.