Okra with Chickpeas in Olive Oil
375 g (drained weight) okra*, in a can, washed and drained
1/2 cup canned chickpeas, rinsed
1 tomato, peeled, diced
1 tbsp crushed tomato
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1/2 cup water
1 tbsp lemon juice
1 tsp dry mint
Place all the ingredients in a medium sized pot. Cover and cook for about 10 minutes at medium-low heat. Then turn the heat off. Pour the rest of the olive oil, sprinkle some mint.
Serve while still warm or at room temperature or chilled.
*You can use fresh or frozen okra to cook any okra dishes. Just cooking time takes a little bit longer, like 5 more minutes. You should choose the small ones to cook any okra dishes:)
Labels: Olive Oil Dishes