Okra and Tomato Tagine with Chickpeas and Harissa
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g okra, trimmed and sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tbsp harissa paste
- 400 g chopped tomatoes
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 258 kcal
- Protein
- 10.7 g
- Carbohydrate
- 25.7 g
- of which sugars
- 7.3 g
- Fat
- 10.2 g
- of which saturates
- 1.4 g
- Fibre
- 11.1 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until softened, then add the garlic and ground cumin and cook for 1 minute.
- 2
Stir in the harissa paste and chopped tomatoes, then simmer for 10 minutes until slightly thickened.
- 3
Add the okra and chickpeas, cover and simmer for 15 minutes, stirring once or twice, until the okra is tender but not slimy.
- 4
Scatter with the fresh coriander and serve hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.