Okra and Chickpeas in Fresh Tomato Sauce Recipe

Southern Living Staff
Updated

Yields: Serves 6

Active time: 15 minutes

Total time: 30 minutes

Ingredients

  • 2 tablespoons 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 tablespoon ground cumin

  • 1 tablespoon harissa (or Sriracha chili sauce)

  • 1 teaspoon 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 teaspoons kosher salt, divided

  • 3/4 teaspoon black pepper, divided

  • 1 (15.5-oz.) can chickpeas, drained and rinsed

  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Heat oil in a large skillet over medium-low. Add yellow onion, and cook, stirring often, until soft and translucent, about 6 minutes. Add garlic and cook, stirring often, until fragrant, 45 to 60 seconds. Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.

  2. Add okra, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.

  3. Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.