Iraqi Tashreeb Bamia Okra Chickpea Bread Bowl

Ingredients

• 1 can chickpeas, drained
• 10 oz okra, sliced
• 4 slices crusty bread
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Trim the okra by cutting the stem cone off without opening the pod. Slicing into the seed chamber releases the mucilage that makes okra slimy.
2. Heat half the olive oil in a wide pan over medium-high heat and cook the okra in a single layer, undisturbed, for 4 to 5 minutes until browned on one side, then turn and cook 3 minutes more. Lift it out and set aside.
3. Add the remaining oil and the onion to the pan with a pinch of salt and cook for 6 minutes until softened, then add the garlic and coriander for 30 seconds.
4. Add the chickpeas and 2 cups water, season with salt and pepper, and simmer for 12 minutes, crushing a few chickpeas against the pan to thicken the broth.
5. Return the okra to the pan and simmer gently for 8 minutes more, without stirring much, until it is tender but still holding its shape.
6. Stir in a generous squeeze of lemon. The acid both brightens the stew and keeps the okra from turning ropey.
7. Tear the crusty bread into pieces and line two bowls with it. Ladle the hot stew and its broth over the bread and let it stand for 3 minutes so the bread softens through without dissolving.
8. Finish with the fresh herbs and serve with the remaining lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.