# Cut off the heads of the okra
s. 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
# 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
# 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
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.