# Cut off the heads of the
okras. Rest them in the bowl, which is full of water, for about 4-5 minutes. Then, strain them.
# Put vegetable oil into the pot and make it hot. Then, add finely diced
onion in it.
# When the
onion softens, add the diced
carrot and sauté for a while. Then, add the strained
okra into the mixture. Saute this mixture for a while more. Then add the peeled and diced
tomato in it.
# Add vinegar, salt and broth in it. Cook it for 20 minutes over low heat, after it reaches to the boiling temperature.
# Meanwhile, prepare the liaison. Whisk the mixture of egg,
lemon juice,
flour and 1 cup water in a bowl by a fork.
# Pour the liaison into the soup at once, stir and add the boiled
chickpea finally. Boil it for 5 more minutes.
# Serve it hot.
