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Okra and Chickpea Stew served with rice.

Okra and Chickpea Stew

Middle Eastern inspired Okra and Chickpea Stew with roasted lamb in a tomato based sauce flavored with cumin, coriander, and turmeric.
Course : Side Dish
Cuisine : Middle Eastern
Keyword : bamia, okra and chickpea stew
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings : 4
Calories : 288kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion (peeled and chopped)
  • 2 cloves garlic (peeled and minced)
  • 4 oz roasted lamb (cubed) (115g)
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground turmeric
  • Salt and pepper to taste
  • 2 tbsp tomato paste
  • 1½ cups water (360ml)
  • 1 can chickpeas / garbanzo beans, rinsed and drained (15 oz/425g)
  • 12 oz okra (trimmed) (340g)
  • 2 tomatoes (cubed)

Instructions
 

  • In a heated pan, add olive oil. Sauté onion and garlic until soft, about 1 to 2 minutes.
  • Add roasted lamb, ground cumin, coriander, and turmeric. Cook for another 2 minutes.
  • Stir in tomato paste, water, chickpeas, salt, and pepper. Bring to a boil. Add okra and tomatoes. Reduce heat to medium low and let it simmer for 10 minutes.
  • Remove and serve immediately with basmati rice or couscous.

Nutrition

Serving: 4gCalories: 288kcal
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