Ingredients - Serves 4
- 1X400 g can of chickpeas or ½ cup of dried chickpeas, soaked overnight and cooked separately
- 500 g okra, snip off pointy ends and cut into ½" lengths
- ½ cup of {Ras-El-Hanout} (adjust to suit your tastes)
- 2 tbsp oil
- Salt, to taste
Steps
- Heat oil in a pan and fry the spice mix (ras-el-hanout) till aromatic
- Add the okra and chickpeas and 2 cups of water and bring to a boil
- Cook till the chickpeas are soft and the okra is done
- Season well and serve hot with couscous
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By Sirisha Tadimalla on