Prep time: 15 minutes
Total time: 45 minutes
6 tablespoons|90 ml olive oil
8 ounces|225 grams okra, sliced crosswise into ½ inch pieces
kosher salt and freshly ground black pepper, to taste
3 carrots, peeled and diced
3 ribs celery, diced
1 medium yellow onion, diced
1/2 bunch kale, stems removed and diced, leaves thinly sliced
5 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 bay leaf
1 cinnamon stick
8 cups|1900 ml chicken or vegetable stock
3 tomatoes, diced
1 cup|200 grams long-grain rice
1 (15.5-ounce|254 grams) can chickpeas, rinsed and drained
plain yogurt, for serving (optional)
sliced scallions, to garnish
1. Heat 3 tablespoons olive oil in a large saucepan over medium-high. Add the okra and cook until golden-brown, about 4 to 5 minutes. Season with salt and, using a slotted spoon, transfer to a bowl.
2. Add the remaining 3 tablespoons of olive oil to the saucepan. Add the carrot, celery, onion, and kale stems and season with salt. Cook until soft, 3 to 4 minutes, then stir in the garlic and cook 1 minute more. Throw in the coriander, bay leaf, and cinnamon stick and cook until fragrant, about 1 minute. Add the reserved okra, the chicken stock, and tomatoes and let the bring to a boil. Stir in the rice and reduce the heat to maintain a simmer. Cook until the rice is tender, 8 to 10 minutes, then stir in the chickpeas and kale leaves. Cook until the chickpeas are warmed through and kale has wilted, about 2 minutes. Season with salt and pepper and divide among bowls. Serve topped with yogurt and garnish with the sliced scallions.
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