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.
Okra & Chickpea Tagine
From EatingWell: September/October 2008
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.
15 Reviews for Okra & Chickpea Tagine
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.
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!
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!