Roasted Okra and Chickpeas

This mixture makes a great snack-just salty and crispy and spicy enough to go along with an ice cold lager. And if you have some plain yogurt[ on hand, drizzle it on top or serve on the side for dipping.]

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound okra
  • 1 tablespoon vegetable oil
  • One 14-ounce can chickpeas, drained
  • 2 teaspoons garam masala or other curry powder
  • Kosher salt and freshly ground black pepper
Directions
  • Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.

  • Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Summer Produce Guide