Okra and Chickpeas in Fresh Tomato Sauce Recipe

Ingredients

• 2 tbsps 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 garden-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 tablespoon fresh juice (from 1 lemon)
• 1 pound fresh okra, stems trimmed, cut into 1/2-inch-thick slices
• 1 1/2 tsps kosher salt, divided
• 3/4 tsps black pepper, divided
• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 1/4 cup chopped fresh flat-leaf parsley

Steps

1. Initin ang oil sa malaking pan sa medium low apoy. Idagdag ang yellow onion at lutuin habang hinahalo hangang malambot at translucent, mga 6mins. Idagdag ang garlic at cook, i-stir ng madalas, hangang mabango, mga 45 to 60 seconds. Idagdag ang mga tomatoes, cumin, harissa, lemon zest, at lemon juice. Lutuin, i-stir isa o dalawang beses, hanggang ang mga tomatoes ay tumunaw ng konti mga 5 minutes.
2. Idagdag ang okra, 1 tsp ng kosher salt, at 1/2 teaspoon ng black pepper. Bawasan ang init sa low, at takpan ang pan. Lutuin at haluin ng konti hangang lumambot ang okra, mga 10mins.
3. Idagdag ang chickpeas, ihalo at combine. Takpan at lutuin hangang mainit ang chickpeas mga 3 mins. Ihalo ang chopped parsley at yun natitirang 1/2 teaspoon salt at 1/4 teaspoon ng pepper. Serve immediately.