Okra and tomato stew (Bamya) from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 194) by José Andrés

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight.

  • michalow on May 25, 2024

    I made this with frozen okra, canned chickpeas, and canned tomatoes, and for what was effectively a pantry meal, it was really delicious.. It feels like a lot of steps, but once you've made the tomato sauce (I skipped the pureeing and left this chunky), fried the chickpeas, and cooked up the okra, it's mostly a matter of stirring things together. I'm undecided whether it's worth frying the chickpeas--might skip this next time and just let them simmer in the stew.

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