Monday, April 5, 2010

Okra in Olive Oil

1 1/2 pounds pointed okra (if you are using dried okra use 1 cup)
10 oz. package pearl onions (you can also use 1 big onion finely chopped)
2 garlic cloves
1 can tomatoes (petite diced)
2 cups of boiling water
1 cup/can chickpeas (pre-cooked)
1 tbsp of tomato paste
3 to 4 sun dried tomatoes
2-3 dried chili peppers
2 tbsp of olive oil
1 lemon's juice
1 tsp pomegranate syrup
salt, pepper

1. Heat the oil in a pan and saute the onions until transculent,
2. Add tomato paste and stir for 2 min.
3. Add canned tomatoes and garlic stir for 4 more min. and add water
4. Add okra, chickpeas, sun dried tomatoes and chili peppers, pomegranate syrup and cook on low for 35 to 40 min.
5. Add the lemon juice before turning off the heat.
How to peel pearl onions:
With a paring knife, cut off the tip of the onion opposite the root end. Cook in boiling water 2 minutes. Drain. Let stand until cool enough to handle. Squeeze each onion gently at root end. The onion will pop right out of its skin!. Slice off remaining roots.

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