Okra with Chickpeas and Pork is an awesome recipe that can be made all year around. The dish can be made with fresh or canned chickpeas.
This is a perfect recipe for those cold nights when you come home tired and hungry for something that would warm up your belly and make you happy. Okra and chickpeas…with pork.
I know, okra and chickpeas together sounds kind of scary, as not a lot of people are familiar with them or know how to use them, but I am telling you that when I tried the recipe I was amazed how divine they complement each other.
I always keep chickpeas cans in my pantry (organic). It is a great shortcut to put a recipe together in no time when you don’t really have the time to cook them from scratch.
I use them for making home made hummus, add them in different salads or for different heart warming recipes like this one here. Chickpeas have a lot of protein and as well lots of fiber like the majority of beans.
They are also very high in iron and calcium.
Now, okra is a great vegetable too, but unfortunately a lot of people are afraid to cook with it or just don’t like the slimy texture when the seed pods are cooked.
The slime though is a usable form of soluble fiber and it thickens the sauce a great deal.
The vegetable is used wildly in many Eastern European countries, Mediterranean ones or West Asia. Some people cook the okra intact or stir fry it as it helps minimize sliminess.
Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help as well.
Farmers Market is a great place to buy okra, but in winter, I use frozen bags from the grocery store.
I think my love for okra started when I was 12 years old and my family went on vacation to the Black Sea at the beach, for two weeks. My parents did not have a lot of money to stay at the hotel, so we camped a lot.
My mom got prepared with lots of supplies she needed to cook for a family of four, we packed half of the house in the car plus the kitchen sink, we added the tent on top of the kitchen ( just kidding) and went on vacation.
When we arrived at the beach we met a retired couple who owned a very small RV and was camping right next to our tent.
This couple was more prepared than us, as they had with them lots of canned meats and vegetables in jars. Some of them contained okra in tomato sauce.
The lady was throwing some chopped onions in the pan, together with some meat, and after tossing them together for few minutes she was adding a jar of okras and tomato juice, then sprinkle some parsley on top of that.
Voila, the lunch was ready! She was a great cook and loved to share her food, so I got to eat a lot of her meals on that vacation.
Boy, I will never forget that okra in tomato juice she used to make…Years after that vacation, I was obsessed with okra…
I am bringing this dish for you today, as a celebration of a vegetable that I always loved. I hope you will enjoy it as much as I did. I dare you to try it, it is easy to make and extremely delicious!
Okra with Chickpeas and Pork
Ingredients
- 1 pound pork cut in small bite size pieces
- 1 handful of fresh parsley
- 2-3 green onions finely diced
- 1 pound okra , stem ends trimmed, cut in ½ inch pieces(fresh or frozen)
- 3 tablespoons olive oil
- 1 red bell pepper finely diced
- 3 garlic cloves minced
- ½ teaspoon ground ginger
- ½ teaspoon ground pepper
- 1 cup drained chopped tomatoes (or canned diced tomatoes)
- ¾ teaspoon ground cumin
- 1 (15 oz) can of chickpeas, drained and rinsed
- ¾ teaspoon salt(or adjust according to your needs)
- ½ cup vegetable broth or just water
Instructions
Heat the oil in a dish and add the pork meat to brown in a medium-high heat .
Add onion, okra, the bell pepper, garlic and mix everything with the meat. Cook, steering until soft for 3-5 minutes.
Add the ground ginger, ground pepper, ground cumin, salt and keep steering.
Add the vegetable broth or if you wanted less salty, just water.
Reduce heat to medium and partially cover.
Let it cook for another 10-15 minutes until okra is soft.
Add the chickpeas.
Add the chopped tomatoes and cook for another minute.
Taste for salt.
Sprinkle the parsley over the dish and serve warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 355 Total Fat: 19g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 67mg Sodium: 315mg Carbohydrates: 21g Fiber: 7g Sugar: 6g Protein: 27g
Kellie W Meckes says
I wasn’t happy with the recipe. I cooked it exactly as the recipe directed and the chick peas were hard, the meat was tough and the tomatoes were also not cooked.
The Bossy Kitchen says
Hi Kellie, Sorry to hear that you did not like it. I am not sure why the chickpeas were hard, my recipe requires a can of chickpeas, which are already cooked and added almost at the end of the cooking process.
Also, I do not know why the meat was tough, the cooking time is about 45 minutes for the entire dish to be ready, which is enough time for the pork meat to cook. If you browned the meat in the pan at the beginning of the cooking process, you already cooked the meat half way, the rest of the time is just to make it softer and cook the rest of the ingredients.
You do not say what kind of tomatoes you used, I specify in the recipe that you can use fresh chopped tomatoes or canned. If you used canned, they are already cooked, so you do not really need to boil them for another half hour, 1-2 minutes is enough.Even for the fresh ones, the rule applies the same.
The idea is that you have to always taste the food and make sure everything is cooked. My stove is not in your house and my ingredients might be different from yours.
Recipes are tools to give you an idea about what you need to do, the rest is up to you based on your ingredients, kitchen, skills etc. I truly recommend you listening to Jacques Pepin, the famous French Chef, about how following a recipe exactly could lead to a disaster: https://www.youtube.com/watch?v=JfWgZeDHgtY