Ingredients
- 1 lb of okra
- 1 15 oz can of garbanzo beans
- 4 medium-sized tomatoes, chopped
- 1 small onion, chopped
- 5 cloves of garlic, thinly sliced
- 4 tablespoons of olive oil
- 1/4 teaspoon of paprika
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
Preparation
- Place the tomatoes, garbanzo beans, onion, garlic, 2 tablespoons of olive oil, paprika, black pepper and salt in a pot and mix. Bring to a boil and then simmer over low heat for half an hour.
- In parallel, fry the okra in the other 2 tablespoons of olive oil in a large flat pot stirring occasionally until the okra darkens a little (and the viscous stuff disappears, in case you started out with fresh okra from a vegetable stand) for around 10 minutes.
- Pour the tomato and garbanzo beans mixture over the okra and cook for an hour over a low heat.
- Let cool for ten minutes and serve over a bed of rice. Serves 5.
