Black Eyed Peas and Okra

Drain canned chickpeas in a mesh strainer and rinse thoroughly with water. Setaside for later (1)

Rinse okra and chop into medium sized pieces, roughly ½ in. Set aside for later. (2)

In a large saucepan, melt butter and olive oil over medium heat. Then saute bellpeppers, shallots and garlic for 3-4 minutes. Season vegetables with salt, pepper,onion powder, garlic powder, cayenne pepper and smoked paprika.

Add in drained chickpeas and stir for 3-4 minutes. Pour in vegetable broth, thymeand bay leaves. Bring mixture to a simmer and add in okra, cook for 8 -10 minutesor until okra is tender.

Check for taste and consistency, adjust seasonings according to taste. (3)

Remove the pan from heat. Remove bay leaves. Serve dish by itself or over a bed ofjasmine rice.