Easy Okra Stew Recipe
Credit to Author: Amanda Catrini| Date: Tue, 31 Dec 2019 13:46:22 +0000
Servings: 6
Prep time: 15 minutes
Total time: 45 minutes
Ingredients
6 tablespoons|90 ml olive oil
8 ounces|225 grams okra, sliced crosswise into ½ inch pieces
kosher salt and freshly ground black pepper, to taste
3 carrots, peeled and diced
3 ribs celery, diced
1 medium yellow onion, diced
1/2 bunch kale, stems removed and diced, leaves thinly sliced
5 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 bay leaf
1 cinnamon stick
8 cups|1900 ml chicken or vegetable stock
3 tomatoes, diced
1 cup|200 grams long-grain rice
1 (15.5-ounce|254 grams) can chickpeas, rinsed and drained
plain yogurt, for serving (optional)
sliced scallions, to garnish
Directions
1. Heat 3 tablespoons olive oil in a large saucepan over medium-high. Add the okra and cook until golden-brown, about 4 to 5 minutes. Season with salt and, using a slotted spoon, transfer to a bowl.
2. Add the remaining 3 tablespoons of olive oil to the saucepan. Add the carrot, celery, onion, and kale stems and season with salt. Cook until soft, 3 to 4 minutes, then stir in the garlic and cook 1 minute more. Throw in the coriander, bay leaf, and cinnamon stick and cook until fragrant, about 1 minute. Add the reserved okra, the chicken stock, and tomatoes and let the bring to a boil. Stir in the rice and reduce the heat to maintain a simmer. Cook until the rice is tender, 8 to 10 minutes, then stir in the chickpeas and kale leaves. Cook until the chickpeas are warmed through and kale has wilted, about 2 minutes. Season with salt and pepper and divide among bowls. Serve topped with yogurt and garnish with the sliced scallions.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .
This article originally appeared on VICE US.