Okra Soup with Chickpeas
(Nohutlu Bamya Çorbası)
50g dried okras
Juice of half a lemon
2-3 tbsp extra virgin olive oil
1 tbsp butter
2 tbsp tomato paste
1/2 tsp hot red pepper paste, optional
1/2 cup canned chickpeas, rinsed
1 tbsp lemon juice
2 cups warm water
Boil the dried okra in water with lemon juice for about 10 minutes, drain.
Meanwhile, saute the tomato paste with butter and olive oil. Add the remaining ingredients along with the okra. Cover and cook at medium-low heat until the okra is soft enough. Turn the heat off. Serve while still warm with wedges of lemon.
Makes 2 servings.