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.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 171 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 657 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 11 grams |
| Protein | 7 grams |
| Sugar | 2 grams |
Reviews
Simple and tasty. I’m always looking for new veggies to incorporate into our dinners. This is great!
We really enjoyed this. Very easy to prepare, and it’s a healthy snack or appetizer.
Papaya
The crispier the better. I have happily replaced fried okra with this easy recipe.
This was so delicious to snack on. I sliced the orca in half and used ponzu sauce for dipping.