Roasted Chickpeas with Okra
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in less than an hour and costs just a few dollars to make. Roasted chickpeas with okra is a vibrant, satisfying dish that proves healthy eating doesn't have to be complicated. Chickpeas are packed with plant based protein and fiber, making them incredibly filling, while the okra becomes wonderfully tender and slightly crispy when roasted. The spice blend of smoked paprika, cumin, and garlic powder transforms these humble vegetables into something truly special, and a squeeze of fresh lemon juice brightens everything up perfectly. It's the kind of meal that makes your kitchen smell amazing and leaves you completely satisfied.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas, drained and patted dry(thoroughly dried)
- 340 gfresh okra(trimmed and halved lengthwise)
- 3 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- ¾ teaspoonground cumin
- ½ teaspoongarlic powder
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice(fresh squeezed)
- 1 tablespoonred wine vinegar
- 2 tablespoonsfresh parsley, chopped
- 1 tablespoonsesame seeds(optional garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Divide a large baking sheet into two sections, or use two separate sheets.
Tip: Using separate sections helps manage different cooking times since okra cooks faster than chickpeas.
- 2
Pat the drained chickpeas completely dry with a clean kitchen towel. Place them on one side of the baking sheet and drizzle with 1.5 tablespoons of olive oil.
Tip: Drying the chickpeas is crucial for achieving a crispy exterior when roasted.
- 3
In a small bowl, combine smoked paprika, cumin, garlic powder, red pepper flakes, and half the salt and black pepper. Sprinkle this spice mixture over the chickpeas and toss well to coat evenly.
- 4
Roast the chickpeas alone for 15 minutes until they begin to turn golden and crispy.
Tip: Stir them halfway through roasting for even browning.
- 5
While chickpeas roast, toss the okra pieces with remaining 1.5 tablespoons olive oil, remaining salt, and black pepper on the other section of the baking sheet.
Tip: Don't crowd the okra; arrange in a single layer for best results.
- 6
After the chickpeas have roasted for 15 minutes, add the okra-filled section to the oven alongside the chickpeas.
- 7
Continue roasting both for another 18-20 minutes, stirring the okra halfway through, until the okra is tender with slightly crispy edges and chickpeas are deep golden brown.
Tip: The okra should have some charred spots for extra flavor and texture.
- 8
Remove from oven and immediately drizzle the warm vegetables with lemon juice and red wine vinegar. Toss gently to combine. Taste and adjust seasoning if needed.
Tip: Adding the acid while hot helps the vegetables absorb the flavors better.
- 9
Transfer to a serving bowl and garnish with fresh parsley and sesame seeds if desired. Serve warm or at room temperature.
Tip: This dish is delicious served immediately but also makes a great make-ahead side that can be reheated gently.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.