Okra with chickpeas recipe

An easy, comforting dish originating from Urfa, this okra stew recipe with lemon and chickpeas satisfies all home-made food cravings. Best enjoyed with a side of plain or vermicelli burghul.

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400g okra (frozen)

3/4 can of chickpeas

1 large onion

2tbsp squeezed lemon juice

1 tsp butter

3tbsp vegetable oil

Salt/pepper

1. Heat the oil and butter in a pot and fry the onions

2. Once the onions soften add the frozen okra and cook on medium heat for about 7-10 mins (keep the lid closed and stir occasionally)

3. Add the salt and pepper, chickpeas and a drizzle of hot water

4. Finish off by adding the lemon juice and serve with a delicious side of vermicelli burghul or rice