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Friday, 11 April 2008

Okra and Chickpeas in Tomato Sauce

I had 2/3 can of chickpeas left from this morning and I thought of using them tonight for dinner. I don’t mind eating chickpeas twice in a day. I love chickpeas!

I thought they would be great cooked in tomato sauce with some okra (ladies finger). I like adding some sugar to the tomato sauce as it cuts down the sour taste of tomatoes. But some people prefer the sour taste. So, I leave this as optional.


Ingredients (4 servings)

200g okra
2/3 can chickpeas (or a full can if opening a fresh one)
1 onion chopped
1 can chopped tomatoes
1 teaspoon ground coriander seeds
3 tablespoons vegetable oil
1 teaspoon sugar (optional)
Salt to taste

  • Cut the okra about 2cm in length.
  • In a non-stick frying pan, add 2 tablespoons oil.
  • Add the okra and stir so that each okra is coated with a film of oil.
  • Allow to cook on low heat for 20 – 25 minutes until okra is soft. (Cooking the okra this way uses much less oil than deep frying. And the okra remains juicy and soft.)
  • In the meantime, add 1 tablespoon of oil in a deeper non-stick pan on medium heat.
  • Add the onion and allow to cook for 2-3 min until semi-translucent.
  • Add the tomatoes and coriander seeds.
  • Simmer for about 5 minutes.
  • Add the chickpeas and okra.
  • Add the sugar and salt.

Serve with rice or bread.


  1. This sounds REALLY good! I've been wanting to try cooking with okra, but I've heard it can get soggy easily. It's always so perfect when I go out to Indian food!

  2. Hi melisser, they were really good indeed! I love okra even plain. It can get soggy sometimes. I think it also depends on the quality you get and the amount of time you allow it to cook. The best way is experimenting and see how you like it best! :)

  3. I've never been a fan of okra, but your dish LOOKS really good :)

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