Okra with Tomatoes and Chickpeas | Saveur

Ingredients

• 2 cups chickpeas, soaked overnight
• Salt and freshly ground black pepper
• ¹⁄₄ cup extra-virgin olive oil
• 3 cloves garlic, peeled and minced
• 1 ¹⁄₄ lb. frozen Middle Eastern okra (or fresh small okra)
• 1 (28-oz.) can plum tomatoes, drained and coarsely chopped
• 1 Tbsp. ground cumin
• 1 cup chicken stock
• Juice of 1 lemon
• ¹⁄₂ cup coarsely chopped fresh parsley