Bamia (Okra with Tomatoes and Chickpeas) Okra is a favorite vegetable in Egypt and is featured in many of the side dishes that are always a part of an Egyptian meal. Typically 1"-2" long, Middle Eastern okra—which can be found frozen in this country—is more gelatinous than most American varieties. 2 cups chickpeas, soaked overnight Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 3 cloves garlic, peeled and minced 1 1/4 lb. frozen Middle Eastern okra (or fresh small okra) 1 28-oz. can plum tomatoes, drained and coarsely chopped 1 tbsp. ground cumin 1 cup chicken stock Juice of 1 lemon 1/2 cup coarsely chopped fresh parsley Place chickpeas in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer until chickpeas are tender, 20-30 minutes. Remove from heat and season with salt and freshly ground black pepper. Cool beans in cooking liquid. Transfer beans and liquid to a large bowl and store, covered, in the refrigerator until ready to use. Heat oil in a large, deep skillet over medium heat. Add garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Add okra and cook, stirring once or twice, until it turns bright green, about 3 minutes. Stir in tomatoes and cumin and cook for 1-2 minutes. Add stock and lemon juice and season to taste with salt and pepper. Cover, reduce heat to medium-low, and cook until okra is soft, about 35 minutes. Drain chickpeas. Add to okra mixture, cover, and cook just until chickpeas are heated through, 5-10 minutes. (Chickpeas should still hold their shape.) Add parsley, adjust seasoning with salt and pepper, and serve warm with rice, if desired. Serves 6-8. From "Saveur" magazine, November/December 1996 middle eastern recipe index christina m k al-sudairy 56% off saveur!