Step 1

In a skillet, sizzle sliced onions, garlic, and allspice with oil for 5 minutes.

Step 2

Next, add chopped okra, tomatoes, coriander, bay leaves, and chickpeas with their canning water. Simmer the stew for 15 minutes.

Step 3

Finally, stir in the lemon juice and maple syrup. Serve the stew with steamed rice or couscous.