Okra and chickpea bake

Serve with crusty bread or rice, to soak up the tasty juices

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 180C/350F/gas mark

Step 2

Pour one tablespoon of oil into a large saute pan on a medium-high heat.

Step 3

Add the shallots, saute for three minutes, stirring regularly, then add the garlic, chillies and cumin seeds.

Step 4

Cook for another minute, then add the tomato paste and cook for a minute, stirring to combine.

Step 5

Stir in the chickpeas, tomatoes, sugar, shaved lemon skin, a teaspoon of salt and a good grind of black pepper.

Step 6

Add 400ml water, stir, reduce the heat to low, cover and leave to bubble gently for 20 minutes.

Step 7

Meanwhile, put the okra in a large bowl with two tablespoons of oil and a quarter-teaspoon of salt.

Step 8

Put a large saute pan on a high heat, add half the okra and sear for six minutes, turning regularly, until lightly charred all over.

Step 9

Remove from the pan, repeat with the remaining batch and then, once all the okra is seared, add it and the oregano to the chickpea pan.

Step 10

Stir gently, tip into a large 20cm x 30cm gratin dish and dot with the feta, submerging the cheese in the tomatoey juices.

Step 11

Bake for 15-20 minutes, until bubbling, then remove; leave to rest for 10 minutes.

Step 12

Meanwhile, in a small bowl mix the parsley, lemon zest and juice and a pinch of salt.

Step 13

Spoon this over the baked okra and serve.