Tunisian Mloukhia with Chickpeas (Spiced Okra Stew)
Mloukhia, this creamy stew made from dried okra powder or leaves, is a treasure of Tunisian cuisine. Here I've reinvented it with chickpeas for a delicious vegetarian version that's both hearty and comforting. You'll love the silky texture and spicy aromas that fill your kitchen. Mild spices like cumin and paprika make this dish authentic, perfect for a cozy dinner. If you're wondering what key ingredients you need for Tunisian cooking, mloukhia and chickpeas are must-haves. And to tell the cuisines of the Maghreb apart, Tunisian cooking stands out for its generous use of chili and cilantro, while Moroccan cuisine leans more on saffron and dried fruits. A true journey on your plate!
Ingredients
- mloukhia (dried okra powder or leaves)200 g
- cooked chickpeas200 g
- onion1 large
- garlic4 cloves
- fresh cilantro1 bunch
- olive oil3 tbsp
- sweet paprika1 tsp
- ground cumin1 tsp
- saltto taste
- black pepper1/2 tsp
- water1 liter
Instructions
- 1
Sauté the chopped onion in olive oil with crushed garlic until translucent.
- 2
Add the mloukhia powder, cumin, paprika, salt, and pepper. Mix well and fry for 2 minutes.
- 3
Gradually add water, stirring to avoid lumps. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- 4
Stir in the cooked chickpeas and cook for another 15 minutes until the sauce thickens.
- 5
Chop the fresh cilantro and add it off the heat. Mix and let rest for 5 minutes.
- 6
Serve hot, accompanied by bread or rice.
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