Okra with Chickpeas and Olive Oil


Okra is one of the vegetables that we didn't like very much when we were children and we add value as we grow. Okra is not known for some reason, it is not very popular, but its lover is also devoted to it. Since the season is short, it is collected in the summer and stashed in the freezer. When it is finished, we long for summer and okra.

Its pickles, fries, soups, meaty ... Even though they are all delicious, the most beautiful and lightest form of okra is undoubtedly olive oil. You can either consume it hot or leave it to rest in the fridge and enjoy the delicious taste of olive oil, but keep okra on your table.

Get okra to your table tonight with its low calorie, practicality, and taste.

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-500 grm okra
-2 tomatoes
-2 onions
-1 cup boiled chickpeas
-1 teaspoon of pepper paste
-1 lemon juice
-1 teaspoon of sugar
-1 teaspoon of chili pepper
-1/2 (half) tea glass of olive oil
-1 tea glass of water

30 Minutes

4 Servings

How to make

First, let's add the chopped onion and oil in a pot and roast.
Let's grate the tomatoes, add on the roasted onions and cook for 5 minutes.
We also add the tomato paste.
Then wash and dry the okra and cut the ends in a triangle shape and add to the pot.
Let's add chickpeas to it.
Let's throw away the sugar, 🍋 water, salt, chili peppers.
Let's add the water and boil it. When a stone boils, we shorten the bottom of the stove and cook it until it is cooked. Goodbye 🤗.

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