If you’re a little stuck in a rut, using the same green veg week in week out, you’re going to love this super simple green veg alternative.
Okra, also known as “lady’s finger”, or “bamia” is one of the most popular and nutritious vegetables of North-East Africa. The pods are usually gathered while they are green, tender and young. I actually managed to grow these in my greenhouse last summer! They work really well and don’t take too much looking after.
Okra is very low in calories and dense with nutrients. It is high in fibre, vitamin A, C, and folate content. It is also a good source of the B vitamins, vitamin K, calcium, potassium, iron, zinc, and traces of magnesium and manganese. In addition to all those vitamins and minerals, okra has some incredible health benefits;
- Ensures healthy skin by promoting a healthy gut
- High antioxidants in okra helps protect the immune system
- Mucilaginous content provides a temporary coating to the digestive tract and stomach lining while healing ulcers
INGREDIENTS (makes 1 large or 2 small portions)
15 – 20 okra
Half a tin of chickpeas
Half a lemon
Clove of garlic
Splash of extra virgin olive oil
Red and white quinoa (I used pre-made for simplicity and speed)
Put the okra and chickpeas in a mixing bowl. Squeeze in the juice of half a lemon, add a clove of crushed garlic, a sprinkling of cumin seeds, a pinch or two of salt and some olive oil. Mix well with your hands and then lie the coated okra and chickpeas on a flat baking tray.
Place in the oven and roast for around 15 minutes. I prefer my veg crunchy so I just allow the outside of the okra to begin crisping a fraction but I don’t leave them too long!
Put the quinoa into the same mixing bowl to soak up any remaining lemon, cumin and garlic. You can also pour the liquid from the roasting tray over the quinoa for extra flavour. Spoon onto a plate and careful add the roast veg on top. Dress with a little fresh coriander.
Super fast, super easy and super tasty!