Okra & Chickpea Tagine

Okra & Chickpea Tagine

15 Reviews
From: EatingWell Magazine September/October 2008

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.

Ingredients 6 servings

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  • 1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
  • 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 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
  • 1/2 cup vegetable broth, or reduced-sodium chicken broth
  • 3/4 teaspoon ground cumin
  • 1 15-ounce can chickpeas, rinsed
  • 3/4 teaspoon salt
  • 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste


  • Active

  • Ready In

  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.
  • Equipment: Kitchen string
  • Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition information

  • Per serving: 155 calories; 6 g fat(1 g sat); 6 g fiber; 23 g carbohydrates; 5 g protein; 98 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1480 IU vitamin A; 51 mg vitamin C; 93 mg calcium; 2 mg iron; 482 mg sodium; 475 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (38% dv), Folate (45% dv), Potassium (20% dv), Magnesium (25% dv), Iron (15% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 vegetable, 2 fat

Reviews 15

July 14, 2014
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By: EatingWell User
Yummy way to eat vegetables This dish received lots of compliments from friends. It's a great vegetarian side dish. After boiling the okra, I rinsed it a few times to get rid of most of the slime. And instead of using kitchen string to tie the cilantro stalks together, just use two of the stalks to tie the rest together. Pros: Wholesome, healthy, quick to cook
July 29, 2013
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By: EatingWell User
Delish This was our first time having okra and it was delish. The slime was a little unexpected but it disappeared before it was time to eat.
June 30, 2013
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By: EatingWell User
Hearty and Delicious! I added more to the recipe: In addition to the garlic cloves, I added a stalk of finely chopped garlic leaves from my garden. As for the cilantro, I omitted the string, roughly chopped the cilantro, and cooked it with the rest of the ingredients (instead of throwing it out). I also put aside some fresh (finely chopped) cilantro to garnish later and I freely added paprika while it was cooking. To eat: I drizzled sirarcha sauce on top; garnished it with fresh cilantro; and had a side of steamed jasmine rice. It was very tasty - my sister and I enjoyed it! I'll be making this again!
January 23, 2011
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By: marti1234567
Pretty Good I was surprised at how well it came out. I never had okra before, but I really liked it. Unfortunately for me, not all of the slime disappeared, but it still wasn't bad. I put it on brown rice, and it was delicious!
January 14, 2011
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By: wonderdogg44
Great! I was really nervous at first to make this, having never eaten or made anything with okra. After the sliminess of the okra disappeared i was very relieved, and the dish turned out great! Served it with Moroccan spiced cod and cous-cous.
October 26, 2010
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By: EatingWell User
I omitted the bell peppers - and I used turmeric and garam masala as spices. Pretty good - an Indian touch to this Moroccan dish......
October 06, 2010
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By: EatingWell User
Initially skeptical, I gave this recipe a shot as it was at the top of my RSS feed, and the only recipe for which I already had the ingredients. Not bad! While cooking, it struck me as a little bland, but after a few more minutes, all the flavors combined into a surprisingly filling dish with some decent heat. Not slimy at all - excellent on a bed of orzo. Would make an excellent presentation for a hunk of grilled beef or lamb.
August 19, 2010
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By: EatingWell User
My boyfriend and I both loved this dish, and would definitely make it again. We couldn't find harissa, so we used the chile-garlic sauce. I was pleasantly surprised the all the sliminess from the okra disappeared since I enjoy the taste of okra, but can't always deal with the slime...
August 03, 2010
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By: EatingWell User
This recipe was a great way to use up some of the peppers and okra from our garden. While the okra was initially very slimy, the slime disappeared after it cooked with the other ingredients. My husband is not a fan of okra, but he loved this recipe served over brown rice.