Roasted Okra and Chickpeas

• 1 pound okra
• 1 tablespoon vegetable oil
• One 14-ounce can chickpeas, drained
• 2 teaspoons garam masala or other curry powder
• Kosher salt and freshly ground black pepper

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. Cut into 1-inch diagonal pieces and add to a baking sheet.
3. Toss with the oil.
4. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.
5. Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl.
6. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted.
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. Season with salt.
9. Toss together and serve while warm.

okra, vegetable oil, chickpeas, garam masala, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-okra-and-chickpeas.html (may not work)