THE MOST DELICIOUS OKRA STEW: Armenian recipe, Healthy Vegan meal

Cut and prepare all ingredients, including slicing eggplant and peppers into equal portions.

Wash and drain frozen okra, then dry it with a paper towel.

Add okra to a hot pan to evaporate excess liquid before adding oil.

Add half a cup of vegetable oil to the pan after the okra has dried.

Fry the okra to prevent it from being slimy.

Add one cup of pre-cooked garbanzo beans to the pan and cook together with the okra.

Add half a medium-sized diced white onion and four cloves of finely chopped garlic.

Add aubergines to the pan and stir initially, then shake to keep them intact.

Optionally add lemon juice, but hold off if preferred.

Add two cups of canned crushed tomatoes to the mixture.

Pour in four cups of water, adjusting for desired thickness of the stew.

Add salt, red pepper, and black pepper to taste.

Add one tablespoon of tomato paste to the stew.

Turn up the heat until boiling, then reduce to simmer for 15-20 minutes.

Optionally add chopped parsley before serving, but omit if not preferred.

Turn off the heat and let the stew sit for half an hour before serving hot with pilaf.

Equipment Needed

Dietary