|2 servings||calories per servings 356||protein serving 17 g||carbs per serving 47 g||total fat per serving 13 g|
What is the No. 1 complaint about okra? Sliminess! The thickening liquid in okra – both its blessing and its curse – is released when okra is cut, so in this recipe we roast okra whole in the oven at a high temperature. The sumac-based spice blend adds an earthy fragrance.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||14 g|
Heat oven to 450 F. Place a large baking pan in oven on middle rack. Prepare your mise en place: Remove mushrooms stems and gills. Remove tomato stem, and cut into 1/2-inch pieces. Peel and mince garlic. Pick and chop parsley leaves. Peel, halve and dice red onion. Drain and rinse chickpeas.
Place okra and mushrooms in a large mixing bowl. Drizzle with 1 1/2 teaspoons olive oil and 1/4 teaspoon kosher salt to bowl and mix thoroughly. Carefully remove baking pan from oven. Place mushrooms right-side-up on hot baking sheet then arrange okra around the mushrooms. Make sure okra and mushrooms are all in a flat, single layer and not on top of each other. Reserve bowl for future use. Bake for 10 minutes.
After 10 minutes, remove baking pan from oven. Flip mushroom cups, sprinkle onions, minced garlic and spice blend all around the okra. Stir okra and mushrooms to incorporate. Return pan to oven and cook until onions are translucent, about an additional 10 minutes.
In reserved mixing bowl combine chickpeas, tomato, parsley, red onion and remaining 1 1/2 teaspoons olive oil. Stir to combine. When okra and mushrooms have cooked for 10 minutes remove pan from oven. Allow pan to cool for 3-4 minutes then arrange mushroom caps upside down on plates. Add remaining contents of baking pan to the tomato-chickpea mixing bowl. Mix thoroughly. Taste and adjust seasoning as desired.
Top each cap with okra-chickpea mixture. Top with feta cheese, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...