Vegetarian Bamia (Egyptian Okra and Chickpea Stew with Tomatoes)
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.
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Ingredients
- 400 g okra, trimmed and sliced
- 1 onion, finely chopped
- 4 garlic cloves
- 1 tsp ground coriander
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 254 kcal
- Protein
- 10.6 g
- Carbohydrate
- 25.8 g
- of which sugars
- 7.1 g
- Fat
- 9.8 g
- of which saturates
- 1.4 g
- Fibre
- 11.1 g
- Salt
- 0.35 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 6 minutes until soft, then add the garlic and ground coriander and cook for 1 minute.
- 2
Add the chopped tomatoes and simmer for 10 minutes until thickened.
- 3
Stir in the okra and chickpeas, cover and simmer for 15 minutes, until the okra is tender but not slimy.
- 4
Scatter with the fresh coriander and serve hot.
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