CURRIED OKRA & CHICKPEAS

Okra is a great source of fibre (to keep toxins away) and is an excellent source of antioxidants and folate.

YOU’LL NEED (FOR 2-3 SERVINGS)

I 2 dozen okras, washed and chopped

I 4-5 plummy tomatoes, diced

I 1 onion, chopped

I 1-2 cups chickpeas, cooked

I 4 garlic cloves, finely chopped

I 1 teaspoon curry spices

I 1 teaspoon garam masala

I 1/2 bunch fresh cilantro, chopped

I Coconut oil

I 1/2 Scotch bonnet pepper, finely chopped (optional)

I Salt

THE PROCESS:

I Drizzle some oil in a large pan, toss in the chopped okra and cook in medium-high heat for about six minutes. Add a few drops of water if the okra is sticking to the pan. Remove the okra from the pan and set it aside.

I In the same pan, drizzle a bit of oil and cook the onions until translucent. Then add the curry spices, Scotch bonnet and garlic and cook for another minute.

I Add the diced tomatoes and cook until soft.

I Add the chickpeas, cooked okra, cilantro, garam masala, sprinkle of salt. Mix and cook everything together for another five minutes or so. You can add a bit of water if you want a bit of a gravy-ish feel to the recipe.