1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces 10 sprigs cilantro, plus more leaves for garnish 2 tablespoons extra-virgin olive oil 1 red bell pepper, finely diced 1 medium onion, finely diced 3 cloves garlic, minced 1/2 teaspoon ground ginger 1/2 teaspoon freshly ground pepper 3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes 1/2 cup vegetable broth, or reduced-sodium chicken broth 3/4 teaspoon ground cumin 1 15-ounce can chickpeas, rinsed 3/4 teaspoon salt 1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain. Tie cilantro sprigs together with kitchen string. Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired. Tip: Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.