Tomato and Okra (Bamia)

This is the okra and tomato stew I made for you at Christmas. You can serve it as a main course by adding chickpeas for protein. Or you can serve it as a side. In either case, it’s good over long-grain rice.

ingredients

1.5 tsp olive oil
1 sliced onion
3 tsp garlic
2 cups chopped tomatoes
1.5 tsp fresh lemon juice
2 tsp chopped fresh parsley
3/4 tsp ground cardamom
1/4 tsp ground pepper
1 pinch salt
1.5 pounds fresh okra washed and chopped into one inch pieces (chop the whole okra, you don’t need to cut off the cap) or 1 bag frozen chopped okra
1 can chickpeas, if using as a main course
Extra lemon juice, fresh

directions

Heat oil in a heavy pot. Saute onions 2 minutes. Add garlic and saute one more minute. Add all remaining ingredients except the okra and heat on medium heat for five minutes, stirring often. Add okra and cook for about 10-15 minutes, until okra is soft but not slimy or overcooked, and flavors meld. If serving as a main course, add 1 can chickpeas and cook through. Don’t boil. Add more salt, lemon juice, etc. to taste. Serve over long-grain rice.

Source: Rachel