Okra Dish With Chickpeas Recipes
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.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- 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.
OKRA & CHICKPEA TAGINE
This spiced dish is full of Moroccan flavour and can be made in a tagine or in a large saucepan. This healthy recipe can be made vegetarian (vegan, actually) and is low in fat and calories. It is from "EatingWell Magazine". You can play around with this recipe; I like to add a cup of sliced mushrooms!
Provided by blucoat
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
- Tie cilantro sprigs together with kitchen string.
- Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
CURRIED OKRA WITH CHICKPEAS AND TOMATOES
An easy Curried Okra recipe
Categories Ginger Tomato Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Curry Chickpea Vegan Okra Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 12
Steps:
- If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.
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OKRA & CHICKPEA TAGINE - EATINGWELL
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- Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
- Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
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