Okra is a southern staple that thrives in the July heat. Sweet Peas Urban Gardens have been saving seeds and cultivating particularly delicious green and red okra varieties for the past several years. This recipe is the perfect way to jump back into an appreciation for this vegetable for those who might not have grown up eating it, or don’t like the traditional stewed preparation. The secret is combining okra with another summer favorite - fresh field tomatoes.

Okra, Tomato and Chickpea Bowl

prep time: 15 min
cook time: 30 min

Ingredients

2 tbsp olive oil, plus more for serving

1 medium-size yellow onion

2 garlic cloves

5 garden-ripe tomatoes

1 tbsp ground cumin

1 tbsp harissa or Sriracha

1 tsp lemon zest
1 tbsp fresh lemon juice

1 lb fresh okra

1 1/2 tsp kosher salt

3/4 tsp black pepper

1 (15.5-oz.) can chickpeas

1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Chop onions and tomatoes to size approximately 1/4 - 1/2 pieces.

2. Finely chop garlic cloves.

3. Prepare okra by trimming the stems and slicing into 1/2 thick slices.

4. Open can of chickpeas, drain and rinse.

5. 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.

6. Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.

7. Add okra, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.

8. Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes.

9. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

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