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. Source: EatingWell Magazine, September/October 2008

Kitty Morse
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Equipment: Kitchen string

Ingredient note: 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.

Nutrition Facts

155 calories; 5.6 g total fat; 482 mg sodium. 22.9 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (15)

Read More Reviews
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2014
Yummy way to eat vegetables This dish received lots of compliments from friends. It's a great vegetarian side dish. After boiling the okra I rinsed it a few times to get rid of most of the slime. And instead of using kitchen string to tie the cilantro stalks together just use two of the stalks to tie the rest together. Pros: Wholesome healthy quick to cook Read More
Rating: 5 stars
07/30/2013
Delish This was our first time having okra and it was delish. The slime was a little unexpected but it disappeared before it was time to eat. Read More
Rating: 5 stars
06/30/2013
Hearty and Delicious! I added more to the recipe: In addition to the garlic cloves I added a stalk of finely chopped garlic leaves from my garden. As for the cilantro I omitted the string roughly chopped the cilantro and cooked it with the rest of the ingredients (instead of throwing it out). I also put aside some fresh (finely chopped) cilantro to garnish later and I freely added paprika while it was cooking. To eat: I drizzled sirarcha sauce on top; garnished it with fresh cilantro; and had a side of steamed jasmine rice. It was very tasty - my sister and I enjoyed it! I'll be making this again! Read More
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Rating: 5 stars
10/30/2011
One of the better vegetarian recipes that I have tried added extra hot sauce no harissa available dolores crespo Centerville OH Read More
Rating: 5 stars
10/30/2011
I have made this twice and everyone has loved it. I served it on Whole wheat couscous with grilled lamb leg slices. Harriet Wise Frederick MD Read More
Rating: 5 stars
10/30/2011
This was excellent! The only modification we made was to double the garlic-chile sauce (no harissa for us!) So good. It probably took a tad over an hour too as an FYI. Emily Castro Valley CA Read More
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Rating: 5 stars
10/30/2011
I made this for dinner tonight. Everyone liked it. Next time I will use more chili garlic sauce. Julie Littleton CO Read More
Rating: 5 stars
10/30/2011
I've made this twice and it was terrific both times. I love spicy food but found that a full teaspoon of harissa was a bit much. My boyfriend who likes his food much spicier than I thought it was perfect. One warning: when you blanch the okra it will turn very slimy. The water will thicken and also look slimy. Don't worry once you drain the okra and add it to the rest of the ingredients it loses its sliminess. I'll make this dish again -- it is the perfect way to use okra tomatoes and peppers in my CSA share! Read More
Rating: 5 stars
10/30/2011
Maybe I'm not the best person to review this as I'm not a fan of okra to start with but after reading the reviews and my husband saying that he like okra in gumbo I thought I would give it a try. I could only get one forkful into my mouth. The sliminess did not go away it felt like trying to swallow a big ball of mucus. The slime and the okra flavor drowned out anything good going on with the other flavors in this. My warning to others... if you don't like okra you will not like this dish. Read More
Rating: 5 stars
10/30/2011
This recipe was a great way to use up some of the peppers and okra from our garden. While the okra was initially very slimy the slime disappeared after it cooked with the other ingredients. My husband is not a fan of okra but he loved this recipe served over brown rice. Read More
Rating: 5 stars
10/30/2011
My boyfriend and I both loved this dish and would definitely make it again. We couldn't find harissa so we used the chile-garlic sauce. I was pleasantly surprised the all the sliminess from the okra disappeared since I enjoy the taste of okra but can't always deal with the slime... Read More
Rating: 5 stars
10/29/2011
Initially skeptical I gave this recipe a shot as it was at the top of my RSS feed and the only recipe for which I already had the ingredients. Not bad! While cooking it struck me as a little bland but after a few more minutes all the flavors combined into a surprisingly filling dish with some decent heat. Not slimy at all - excellent on a bed of orzo. Would make an excellent presentation for a hunk of grilled beef or lamb. Read More
Rating: 5 stars
10/29/2011
I omitted the bell peppers - and I used turmeric and garam masala as spices. Pretty good - an Indian touch to this Moroccan dish...... Read More
Rating: 5 stars
10/29/2011
Great! I was really nervous at first to make this having never eaten or made anything with okra. After the sliminess of the okra disappeared i was very relieved and the dish turned out great! Served it with Moroccan spiced cod and cous-cous. Read More
Rating: 4 stars
10/29/2011
Pretty Good I was surprised at how well it came out. I never had okra before but I really liked it. Unfortunately for me not all of the slime disappeared but it still wasn't bad. I put it on brown rice and it was delicious! Read More