Recipe Image

Okra & Chickpea Tagine

  • 50 m
  • 50 m
Kitty Morse
“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.”


    • 1 pound fresh or frozen okra, stem ends trimmed, cut into ½-inch pieces
    • 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 cloves garlic, minced
    • ½ teaspoon ground ginger
    • ½ teaspoon freshly ground pepper
    • 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
    • ½ cup vegetable broth, or reduced-sodium chicken broth
    • ¾ teaspoon ground cumin
    • 1 15-ounce can chickpeas, rinsed
    • ¾ teaspoon salt
    • 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste


  • 1 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.
  • 2 Tie cilantro sprigs together with kitchen string.
  • 3 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.
  • 4 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.
  • Equipment: Kitchen string
  • Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, or Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019