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Categories:Viewed: 11 - Published at: a year ago
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
Method
- 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.
