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    Chick Peas and Okra Curry


    Source of Recipe


    Vegdot

    Recipe Link: http://www.vegdot.org/story/2002/4/13/22355/3386

    List of Ingredients




    1 Large white onion (or a medium-large yellow onion), chopped
    2-4 Tablespoons extra virgin olive oil
    1 15 oz can garbanzo beans (also called chick peas), drained
    1 tablespoon brown mustard seed
    1 tablespoon cumin seed
    1/4 teaspoon celery seed
    1/4 teaspoon caraway seed
    1 tablespoon curry powder
    1 tablespoon dried parsley or cilantro (or fresh if available)
    pinch cayenne powder
    1/4 teaspoon coarse ground black pepper
    1/4 teaspoon sea salt
    2 cups frozen cut okra (use fresh if available)
    1 cup fire roasted salsa (Zapata's for example)
    4 Flatbreads, such as Naan, or Pita

    Recipe




    In a medium saucepan, heat olive oil over medium-high heat, add mustard and cumin seeds. Cook lightly for a minute or so until the mustard seeds start to pop. Add the chopped onion and cook over medium heat until lightly browned. Add the garbanzo beans, celery and caraway seed, salt, pepper, cayenne and curry powder. Cook until warmed thoroughly. Add okra, and parsley or cilantro. Cover and simmer over medium-low heat for
    15 minutes stirring occasionally, until okra is heated and beginning to get stringy.

    Serve with flatbread, rip the bread eat Indian style, or as a pita sandwich. Garnish with salsa.

 

 

 

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