Okra and Chickpea Tagine

A simple Moroccan stew
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
  1. Heat oil in a pan and fry the spice mix (ras-el-hanout) till aromatic
  2. Add the okra and chickpeas and 2 cups of water and bring to a boil
  3. Cook till the chickpeas are soft and the okra is done
  4. Season well and serve hot with couscous
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