FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

OKRA WITH TOMATOES AND DILL

 

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


Ingredients

• 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


Directions
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.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

fr-logo-w165

 

 

Popular Pages