Okra & Chickpea Tagine

• 1 lb okra, stem ends trimmed, cut into 1/2-inch pieces (fresh or frozen)
• 10 sprigs fresh cilantro, plus more leaves for garnish
• 2 tablespoons extra virgin olive oil
• 1 red bell pepper, finely diced
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fresh ground pepper
• 3 plum tomatoes, diced or 1 cup drained canned diced tomato
• 1/2 cup vegetable broth or 1/2 cup reduced-sodium chicken broth
• 3/4 teaspoon ground cumin
• 1 (15 ounce) can chickpeas, rinsed
• 3/4 teaspoon salt
• 1 1 teaspoon chili-garlic sauce or 1 teaspoon hot sauce (or to taste)

1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
2. Tie cilantro sprigs together with kitchen string.
3. Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
4. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

okra, cilantro, extra virgin olive oil, red bell pepper, onion, garlic, ground ginger, fresh ground pepper, tomatoes, vegetable broth, ground cumin, chickpeas, salt, chiligarlic sauce

Taken from www.food.com/recipe/okra-chickpea-tagine-346494 (may not work)