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Okra with Chickpeas in Olive Oil




375 gr (drained weight) okra*, in a can, washed and drained
1/2 cup chickpeas, in a can, rinsed tomato, peeled, diced
1  crushed tomato
50 ml extra virgin olive oil (half for cooking, rest for after)
1/2 cup water
1 tbsp lemon juice
1 tsp dry mint


Place all the ingredients in a medium sized pot. Cover the lid and cook for about 10 minutes at medium-low heat. Then turn the heat off, pour the second half of the olive oil and sprinkle some mint over the top.

This Okra with Chickpeas in Olive Oil can be served hot, warm, or at room temperature or chilled:)

2 servings.

*You can use fresh or frozen okra to cook any okra dishes. Just cooking time takes a little bit longer, like 5 more minutes. You should choose the small ones to cook any okra dishes:)

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