Curried Okra with Chickpeas and Tomatoes

Name: Curried Okra with Chickpeas and Tomatoes
Yield: 4 servings
Ingredients: 1 1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed); 1 1 1/2 tablespoons vegetable oil; 1 1 medium onion, chopped; 1 2 garlic cloves, finely chopped; 1 4 teaspoons finely chopped peeled fresh ginger; 1 2 teaspoons curry powder; 1 1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice; 1 1 (19-oz) can chickpeas, drained and rinsed (2 cups); 1 2/3 cup water; 1 3/4 teaspoon salt; 1 1/4 teaspoon black pepper; 1 Accompaniment: cinnamon-spiced rice or basmati rice

From the kitchen of Carly

Sliced okra stays tender and silky when cooked low and slow with curry spices, chickpeas, and tomatoes. This one-skillet dish balances earthy legumes with bright spice. Fresh ginger and garlic do the heavy lifting here. Serve over rice to catch every last drop.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
11 1/2 tablespoons vegetable oil
11 medium onion, chopped
12 garlic cloves, finely chopped
14 teaspoons finely chopped peeled fresh ginger
12 teaspoons curry powder
11 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice
11 (19-oz) can chickpeas, drained and rinsed (2 cups)
12/3 cup water
13/4 teaspoon salt
11/4 teaspoon black pepper
1Accompaniment: cinnamon-spiced rice or basmati rice

Instructions

If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.