Serves 6
30ml/1 fl oz olive oil
225g/8oz okra topped
and cut in half lengthways
11/2 large onions, finely chopped
11/2tsp salt
11/2tsp paprika
11/2tsp dried oregano
600g/1lb 5oz fresh, ripe tomatoes, skinned and chopped
1.5 litres/21/2 pints vegetable stock
600g/1lb 5oz boiled chick peas
3 cloves of garlic, finely chopped
4tsp tomato purée
1 medium -sized courgette, cut into small squares
25g/1oz fresh, flat leaf parsley
25g/1oz fresh basil
25g/1oz non--dairy yoghurt, optional
1. Heat half the olive oil and sauté the okra at a high temperature for 1 minute.
2. Add the remaining oil, heat and sauté the onions.
3. Add the salt, paprika, oregano, tomatoes and simmer for 4 minutes.
4. Add the stock and bring to the boil.
5. Add the chick peas and simmer for 20 minutes.
6. Add the garlic, tomato purée and courgette and simmer for a further 2 minutes.
7. Add the fresh herbs and optional non-dairy yoghurt before serving.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org.