Creoled Stewed Okra - cooking recipe

Ingredients

2 Tbsp. bacon drippings
1 medium onion, chopped
1 small green pepper, chopped
2 large garlic cloves, minced
3 medium tomatoes, peeled and chopped
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red (cayenne) pepper
1 tsp. sugar
1 tsp. dried parsley
35 medium okra pods, sliced into 1/2-inch thick slices
1 1/2 c. chicken broth
1/2 c. chickpeas
2 Tbsp. chopped coriander leaves
3 flakes garlic, crushed
juice of 1/2 a lemon
salt to taste
oil (for shallow frying)

Preparation

Soak the chickpeas for five to six hours.
Pressure cook them with a little water until they are done.
Cool the chickpeas and drain them thoroughly.
Blend the chickpeas in a mixer to a puree. Add crushed garlic, coriander leaves, chopped onion, lemon juice and salt.
Mix well.
Keep the chickpeas mixture in the refrigerator for an hour or so.
Divide and roll the mixture into patties.
Heat oil and shallow fry the chickpea patties until they are done.