Minted Chickpeas and Crispy Okra Recipe
How to make Minted Chickpeas and Crispy Okra
Packed with flavour, crispy okra is served on top of a refreshing chickpeas salad.
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Recipe Servings4
Ingredients of Minted Chickpeas and Crispy Okra
- 12 okras cut into thin strips
- Spice dust for okra:
- 1/2 Tbsp corn flour
- 1/3 Tbsp flour
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- Pinch of salt
- 1/2 Tbsp onion powder
- 1/3 tsp garlic powder
- 1 big pinch oregano powder
- For the salad:
- 1 cup chickpeas cooked
- 10-12 cherry tomatoes
- 6 spring onions
- 1 bunch fresh coriander leaves
- Few leaves fresh mint leaves
- 1 Tbsp lemon juice
- Seeds of 1/2 a pomegranate
- 6-10 black olives
- Few thyme leaves
- Few basil leaves
How to Make Minted Chickpeas and Crispy OkraHideShow Media
Wash and dry the okra.
Cut the okra into thin strips.
For the spice dust:
Mix the okra with some corn flour, flour, red chilli powder, salt, garlic powder, onion powder, oregano powder and some drops of water.
Now fry the coated okra in hot oil until nice and crispy.
Grill spring onions with salt, pepper and lime.
Remove after grilling, put in a bowl with some extra virgin olive oil.
For the salad:
Remove the skin from the boiled chickpeas.
Add some pomegranate, black olives, halved cherry tomatoes, salt and pepper to taste.
Add olive oil, thyme, mint leaves and basil.
While serving, put the crispy okra on top of the salad along with the spring onions in a plate.