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Curried Okra with Chickpeas and Tomatoes

['1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)', '1 1/2 tablespoons vegetable oil', '1 medium onion, chopped', '2 garlic cloves, finely chopped', '4 teaspoons finely chopped peeled fresh ginger', '2 teaspoons curry powder', '1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice', '1 (19-oz) can chickpeas, drained and rinsed (2 cups)', '2/3 cup water', '3/4 teaspoon salt', '1/4 teaspoon black pepper', 'Accompaniment: cinnamon-spiced rice or basmati rice']

If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
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. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

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