(MEATLESS MONDAYS/VEGAN RECIPES) For this Meat Free Monday, we have a Moroccan okra and chickpea tagine recipe from Eatingwell.com. Try this perfect meal with flavors that will have your tastebuds reeling. Happy eating! — Global Animal
This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish — it works well in a large saucepan — but if you have one, here’s a chance to use it.
Yield: 6 servings
- 1 pound(s) fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
- 10 sprig(s) fresh cilantro, plus more leaves for garnish
- 2 tablespoon(s) extra-virgin olive oil
- 1 red bell pepper, finely diced
- 1 medium onion, finely diced
- 3 clove(s) garlic, minced
- 1/2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) freshly ground pepper
- 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
- 1/2 cup(s) vegetable broth or reduced-sodium chicken broth
- 3/4 teaspoon(s) ground cumin
- 1 can(s) (15-ounce) chickpeas, rinsed
- 3/4 teaspoon(s) salt
- 1 teaspoon(s) harissa (see Tips & Techniques) or hot sauce, or to taste
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.
Carb Servings: 1/2 starch, 2 vegetable, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Folate (20% dv).
Tips & Techniques:
Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com, or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.
Recipe Courtesy: Eating Well
More Eating Well: http://www.eatingwell.com/recipe/249752/okra-chickpea-tagine