Chickpea Casserole with Okra

For the chickpea casserole with okra, wash and clean the vegetables, peel the carrots. Slice the carrots, zucchini and celery, leave the okra whole. Cut the tomatoes in half and slice them. Heat the olive oil in a deep pan and sauté the onions and garlic until translucent.

Add the vegetables except for the tomatoes and sauté for 10 minutes. Preheat the oven to 180°C (convection oven 160°C). Mix the chickpeas with the vegetables, season with salt, pepper, turmeric and allspice. Butter an ovenproof dish and pour in the vegetable mixture. Top with the tomato slices and sprinkle with the mint.

Whisk the yogurt with the cornstarch and eggs and pour over the chickpea casserole with okra. Bake in a hot oven for about 35 minutes.

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