At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 220 kcal
• Protein: 6 g
• Carbohydrates: 24 g
• Fat: 13 g
• Fiber: 8 g
• Sodium: 600 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Okra Stew

Have these measured and ready before you begin.

• 400 g (14.1 oz) okra
• 1 large onion, finely chopped
• 3/4 cup plus 1 tablespoon (200 ml by volume) cooked chickpeas
• 1 tablespoon red pepper paste (substitute tomato paste plus paprika)
• 3 medium tomatoes, peeled and diced
• Juice of 1/2 lemon
• 1 teaspoon salt
• 1 teaspoon ground sweet paprika
• 3 tablespoons plus 1 teaspoon (50 ml) olive oil
• 1/2 cup (120 ml) water

Directions

1. Trim the okra stems shallowly with a knife, taking care not to cut into the pods.

2. Heat the olive oil in a pot and sauté the onion until softened; add the red pepper paste and stir briefly.

3. Add the okra, then the diced tomatoes, and stir gently.

4. Add the lemon juice, salt, paprika, and scant 1/2 cup (100 ml) water. Cover and simmer, adding a little more water only if the pot becomes dry.

5. When the okra begins to soften, add the cooked chickpeas and stir carefully.

6. Remove from the heat when the okra is tender but still intact, and serve.

Sources

1. USDA FoodData Central — April 2026 data release