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450 g (1 lb) fresh or frozen okra

2 tablespoons olive oil

1 large onion, finely chopped

4 garlic cloves, finely chopped

400 g (14 oz) tin chopped tomatoes

400 g (14 oz) tin pre-cooked chickpeas (garbanzo beans), drained and rinsed (discard any loose skins)

Juice of 1 medium lemon

Sea salt and freshly ground black pepper, to taste

230 ml (8 fl oz/scant 1 cup) water

1 tablespoon dried mint

½ teaspoon ground sumac (we like this meal quite sour; use more or less to your taste)

Bread or plain rice, to serve

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1. If using fresh okra, wash, gently pat dry, and only trim the hard top stem without cutting the pod itself, so that the okra won’t be slimy during cooking (keep the okra whole).

2. Heat the olive oil in a large pan over medium heat, add the onion, and sauté for 5 minutes, stirring often.

3. Add the garlic and sauté for an additional 2 minutes.

4. Stir in the chopped tomatoes, chickpeas, lemon juice, and okra. Season with salt and pepper, and combine well.

5. Swirl the measured water in the tomato tin to get any remaining bits and pour into the pan. Gently combine everything.

6. Cover the pan and bring to a boil, then reduce to a simmer. Cook for 25–30 minutes until the okra is tender but still firm, not mushy. Stir gently only a few times so the okra remains whole.

7. Stir in the dried mint and sumac, gently combining well.

8. Remove from heat and let the stew rest for 10 minutes.

9. Serve with chunks of bread or plain rice on the side.

Note: If you are using a string of dried okra, place it in hot water and simmer for 2 minutes until the okra is just soft enough to slip off the string. Drain and remove the string, then the okra is ready to use.