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The Complete Vegan Kitchen
Makes 4 main-course servings or 6 side-dish servings.


• 1 teaspoon oil
• 1 medium onion, cut into halves and thinly sliced
• 1 teaspoon minced garlic
• 1 teaspoon turmeric
• 1 pound okra, cut into 1-inch pieces
• 1 28-ounce can diced tomatoes
• 1 12-ounce can chickpeas, drained or 1 cup cooked chickpeas
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• Hot cooked rice

Heat the oil in a deep skillet over medium heat and saute the onion, garlic, and turmeric until the onion begins to soften, about 2 minutes.

Add the okra and cook for 2 minutes longer.

Add the tomatoes, chickpeas, and dill and simmer the mixture for 15 minutes or until the okra is tender but not too soft.

Stir in the parsley.

Serve with rice.


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