Okra and Chickpeas in Fresh Tomato Sauce Recipe
Ingredients: 2 tbsp extra-virgin olive oil, plus more for serving, 1 medium-size yellow onion, chopped (about 1 3/4 cups), 2 garlic cloves, very finely chopped, 5 ripe tomatoes, cored and chopped (about 4 cups), 1 tbsp ground cumin, 1 tbsp harissa (or Sriracha chili sauce), 1 tsp lemon zest, plus 1 tbsp fresh juice (from 1 lemon), 1 pound fresh okra, stems trimmed, cut into 1/2-inch-thick slices, 1 1/2 tsp kosher salt, divided, 3/4 tsp black pepper, divided, 1 (15.5-oz.) can chickpeas, drained and rinsed, 1/4 cup chopped fresh flat-leaf parsley
### Preparation
1. Heat oil in a large skillet over medium-low. Add yellow onion, and cook, stirring often, until soft and translucent, about 6 minutes. Add garlic and cook, stirring often, until fragrant, 45 to 60 seconds. Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.
2. Add okra, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover the skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.
3. Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately
Additional:
Recipe by Virginia Willis. Photo: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox, via https://www.southernliving.com/okra-recipes-6535916