Roasted Okra And Chickpeas Recipes
OKRA DISH WITH CHICKPEAS RECIPE
People who have freezed or canned okra in summer can enjoy them all year long when fresh okra is no longer available in grocery stores. I'm glad to say I'm one of them! It's such a pleasure to cook using the ingredients prepared from summer. Since most of them are half-cooked, the preparation time greatly reduces. The okra or green beans are all washed, sorted and half-cooked for example, which saves a lot of time. It might be quite a hassle in the summer to make all these preparations but believe me; when it's winter time and you come home back from work and prepare the dinner in no time getting help from your canned or freezed goods, you realize it's totally worth it! Ingredients: 500 gr okra, 2 cups boiled chickpeas, 1 onion, 1 tomato, 1 tablespoon tomato paste, 2 teaspoons paprika, 1/4 cup olive oil, Salt. Preparation: Finely chop the onion and sauté in heated olive oil until translucent, Add the tomato paste and stir for 2-3 mins, Add the paprika and stir, Add the diced tomatoes and cook until they soften, Add the okra and stir carefully without mashing, put the lid on and cook over low heat until the okra changes color, Now add enough hot water to submerge okra and cook over low heat until the okra softens, Add the cooked chickpeas and salt, boil for 5 mins and remove from heat. Bon appétit...
Provided by Turkish Style Cooking
Categories Main Dish Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Finely chop the onion and sauté in heated olive oil until translucent,
- Add the tomato paste and stir for 2-3 mins,
- Add the paprika and stir,
- Add the diced tomatoes and cook until they soften,
- Add the okra and stir carefully without mashing, put the lid on and cook over low heat until the okra changes color,
- Now add enough hot water to submerge okra and cook over low heat until the okra softens,
- Add the cooked chickpeas and salt, boil for 5 mins and remove from heat.
Nutrition Facts : Calories 300 cal
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.
ROASTED FRESH OKRA
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. -Anna Katsoulis, Greenville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Toss okra with oil, salt and pepper. Arrange in a 15x10x1-in. baking pan, cut side up. Roast 12-15 minutes or until tender and bottoms are lightly browned.
Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED SPICED CHICKPEAS
Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.Toss chickpeas with oil andspices until evenly coated.Spread on a rimmed bakingsheet. Roast, shaking panoccasionally, until chickpeasare golden and crunchy,about 30 minutes. Let coolcompletely. Store in an airtightcontainer up to 2 weeks.
Nutrition Facts : Calories 412 g
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