This Konya stew cooks dried okra with chickpeas and lemon into a tart, brothy, and filling pot dish.
16 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Remove the dried okra from its string and boil it in lemony water for 8 minutes.
Saute the onion in butter for 5 minutes, add the tomato paste, and cook for 2 minutes.
Add the chickpeas and hot water, then boil for 10 minutes.
Add the okra to the pot and stir in the lemon juice.
Cook the stew over low heat for 18 minutes, without stirring the okra so it does not become slimy.
💡 Tip: Boiling the dried okra in lemon water gives a cleaner result.
🍽️ Serving suggestion: Serve the stew hot with rice pilaf and lemon on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~172
kcal calories
7
g protein
24
g carbs
5
g fat
4.4g
Sugar
5.4g
Fiber
471.7mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?