Okra with Chickpeas (Electric Pressure Cooker)

Ingredients

Okra

• 400 g veal
• 400 g small okra, trimmed (I used frozen)
• 1 large onion, finely chopped
• 2 hot chili peppers or to taste (essential for flavor even if not very hot)
• 2 large tomatoes, diced
• 2 tbsp tomato paste
• 1 tbsp salt
• 1 tsp black pepper
• Juice of half a lemon (about 1/4 cup)
• 1 chicken or beef stock cube (optional)
• 2 tbsp olive oil
• 1 cup cooked chickpeas
• 3 1/2 cups water

Rice

• 1/2 cup vermicelli
• 2 cups short-grain Egyptian rice, soaked, washed and drained
• 2 tbsp olive oil
• 2 1/4 cups water
• 1 tbsp salt

Method

1. On the sauté setting for 25 minutes: add the olive oil and meat and stir 7 to 10 minutes until colored and the foam disappears, then the onion for 4 minutes, then the tomatoes and tomato paste, then the salt and black pepper, then the okra, then the water, stock cube and lemon juice.
2. Close the cooker on the meat pressure setting (20 minutes at pressure 70). When done, open, adjust the salt, add the chickpeas and bring to a boil once.
3. Rice: on the sauté setting add the oil and vermicelli and stir 4 minutes until golden, then the rice for another 4 minutes, then the salt and water.
4. Close on the rice setting (about 14 minutes) and the rice is ready.

Notes

A regular pressure cooker or the stove also works, but the meat takes longer to cook.