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Chickpeas with Okra, Lemon + Dried Mint

HUGE thank you to the legend that is Özlem Warren - award winning Turkish food writer and chef - for sharing this beauty of a recipe from her new cookbook, SEBZE.

"In my hometown of Antakya, we would not only enjoy fresh okra in summer but also dried okra later in the year. There are many ways to enjoy okra throughout Türkiye (Turkey); as stew, flavoured with lemon juice; as a soup in central Anatolia; and in some regions meat is added. In the south, okra is combined with earthy chickpeas (garbanzo beans) for a substantial meal. Sumak ekşisi (sumac juice made from crushed sumac berries in water) can also be used to intensify the sour taste. With our southern Turkish heritage, this is how my mother would cook okra, with plenty of lemon juice, extra tang from ground sumac and freshness from dried mint (a must for us as it elevates the taste and works well with the sour sauce). I absolutely adore this humble, delicious, wholesome dish that is so easy to make. It’s not always easy to get fresh okra, although frozen okra is readily available and works very well".

Photography by Sam A. Harris


Credits to Sebze by Ozlem Warren and photography by Sam A. Harris

Feeds: 4

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Takes: 40 minutes

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Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

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