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Okra with Chickpeas and Pork

Okra with Chickpeas and Pork is an awesome recipe that can be made all year round. The dish can be made with fresh or frozen okra and canned chickpeas.

Okra with Chickpeas and Pork- close up

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 might sound a little bit odd, 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 think my love for okra started when I was 12 years old and my family went on a two weeks beach vacation to the Black Sea.

My parents did not have a lot of money to stay at the hotel, so camping was an economical and probably more fun solution.

Before the trip, my mom got prepared with lots of supplies she needed to cook for a family of four and packed half of the house in the car plus the kitchen sink, as she used to say.

When we arrived at the beach, we met a retired couple who owned a very small RV . They were camping right next to our tent.

This couple was more prepared than us, as they brought with them lots of canned meats and vegetables in jars. Some of them contained okra in tomato sauce.

The lady cooked some chopped onions in the pan, together with chunks of meat, and after tossing them together for a few minutes she added a jar of okras and tomato juice.

She finished the dish with some fresh chopped parsley.

Voila, the lunch was ready! Because she was a great cook and loved to share her food,  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. An odd vegetable for such a young teenager, don’t you think?

I decided to bring 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!

A few words about chickpeas:

I always keep cans of chickpeas in my pantry (organic). Chickpeas are a great shortcut to put a recipe together fast when you don’t really have the time to cook them from scratch. 

I use chickpeas to make homemade hummus, I add them in different salads or on different heart warming recipes like this one I am sharing with you today. 

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, which makes them a healthy choice for many people.


Okra is a great vegetable, but unfortunately lots 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.

Okra is used wildly in many Eastern European countries, Mediterranean ones or West Asia. 

Picture of Okra

Some people cook the okra intact or stir fry it as it helps to reduce the 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.

How to make okra with chickpeas and pork:

When I cook with meat, I always like to start  browning it first in the pan with a little bit of oil. 

pork pieces on a wooden board

After the meat is browned, you can go ahead and add the onions, okra, the bell pepper and garlic. Stir and cook until the vegetables are translucent, 3-5 minutes.

Okra with Chickpeas and Pork- onions, okra, bell pepper, garlic and pork cooking together

While the vegetables are cooking, 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 the pan.

Let it cook for another 10-15 minutes until okra is soft. Add the chickpeas.

Okra with Chickpeas and Pork cooking

Finally, add the chopped tomatoes and cook for another minute.

Taste for salt. Sprinkle chopped parsley over the dish and serve warm.

Okra with Chickpeas and Pork in a cast iron pan

The dish is hearty, delicious and your house will smell amazing. It is perfect for chilly days, for dinner with a glass of white wine and some delicious crusty bread

Are you going to try it? Leave a note under the comments and let me know what you think.

Yield: 6 servings

Okra with Chickpeas and Pork

Okra with Chickpeas and Pork 2

Okra with Chickpeas and Pork is an awesome recipe that can be made all year around. Cook with canned chickpeas for a quick dinner.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 pound pork cut in small bite size pieces
  • 1 bunch fresh parsley
  • 2-3 green onions finely diced(or 1 medium sweet onion chopped)
  • 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


  1. Heat the oil in a pan on medium high heat and add the pork pieces to brown.
  2. Add onion, okra, bell pepper, garlic. Cook, steering from time to time until vegetables become soft for 3-5 minutes.
  3. Add the ground ginger, ground pepper, ground cumin, salt and keep steering.
  4. Add the vegetable broth or if you wanted less salty, just water.
  5. Reduce heat to medium and partially cover.
  6. Let it cook for another 10-15 minutes until okra is soft.
  7. Add the chickpeas.
  8. Add the chopped tomatoes and cook for another minute.
  9. Taste for salt.
  10. Sprinkle the parsley over the dish and serve warm.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 352Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 574mgCarbohydrates: 20gFiber: 6gSugar: 6gProtein: 26g

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Kellie W Meckes

Wednesday 19th of September 2018

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

Wednesday 19th of September 2018

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:

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