Quick okra yahni, spiced buttery chickpeas & garlic yogurt

Name: Quick okra yahni, spiced buttery chickpeas & garlic yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 onion, halved, thinly sliced; ¾ tsp sea salt flakes; 175 g pack okra, halved; 1 tsp Cooks’ Ingredients Turkish Pepper Flakes; 1 tsp smoked paprika; 1½ tbsp essential Waitrose Tomato Puree; 2 large vine tomatoes, halved, cut into thin wedges; 1 lemon, cut into wedges; 300 g No.1 Natural Strained Greek Yogurt; 4 clove/s garlic, finely grated; 50 g unsalted butter; 400 g can Essential Chickpeas In Water, drained; Pinch coarsely ground black pepper

Meliz Berg turns a simple meal made with a vegetable you might not be inclined to buy into something that would work brilliantly to feed a crowd at a barbecue, served with chunks of fresh crusty bread.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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2 tbsp olive oil
1 onion, halved, thinly sliced
¾ tsp sea salt flakes
175g pack okra, halved
1 tsp Cooks’ Ingredients Turkish Pepper Flakes
1 tsp smoked paprika
1½ tbsp essential Waitrose Tomato Puree
2 large vine tomatoes, halved, cut into thin wedges
1 lemon, cut into wedges
300g No.1 Natural Strained Greek Yogurt
4 clove/s garlic, finely grated
50g unsalted butter
½ x 400g can Essential Chickpeas In Water, drained
Pinch coarsely ground black pepper

Add the oil to a large frying pan and place over a lowmedium heat. Once hot, add the onion and sea salt flakes, and soften for 5 minutes.
Add the okra, fry for 2 minutes more, then add 1/2 tsp Turkish pepper flakes, 1/2 tsp smoked paprika, the tomato purée and tomatoes. Stir well until fully combined, pour in 200ml cold water, bring to the boil, then turn the heat down and simmer on low with the lid on for 10 minutes.
Once the liquid in the pan has reduced and thickened, take off the heat, squeeze in a little juice from one of the lemon wedges, season to taste with more sea salt flakes if needed, then allow to cool.
Mix the yogurt, half the garlic and a pinch of sea salt flakes and spread over the base of 2 plates.
Add the butter to a small frying pan and place over a medium heat. Once melted, add the chickpeas, the remaining garlic, Turkish pepper flakes and paprika, some sea salt flakes and the pepper. Turn up the heat, stir and cook until the garlic is fragrant and the chickpeas are coated in the spiced butter.
Spoon the warm tomatoey okra over the garlic yogurt and pour the buttery spiced chickpeas on top. Serve with the lemon wedges and some crusty bread, if you like.

Cook’s tip

I wash okra, pat dry, then leave to dry on tea towels for 1 hour. It will be much more forgiving (less slimy) once cooked, retaining its structure and texture, while being tender enough to bite into, still with a little crunch and give.

Typical values per (excluding bread) when made using specific products in recipe