Method

1. If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes.
3. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes.
4. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.