Roasted Okra and Chickpeas

1. 1

   Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown.

2. 2

   Cut into 1-inch diagonal pieces and add to a baking sheet.

3. 3

   Toss with the oil.

4. 4

   Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.

5. 5

   Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl.

6. 6

   Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted.

7. 7

   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.

8. 8

   Season with salt.

9. 9

   Toss together and serve while warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.