Okra with Chickpeas and Pork
Okra with Chickpeas and Pork is an awesome recipe that can be made all year around. Cook with canned chickpeas for a quick dinner.
Servings: 6 servings
Calories: 352kcal
Ingredients
- 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
Instructions
- Heat the oil in a pan on medium high heat and add the pork pieces to brown.
- Add onion, okra, bell pepper, garlic. Cook, steering from time to time until vegetables become 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
Serving: 1g | Calories: 352kcal | Carbohydrates: 20g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 574mg | Fiber: 6g | Sugar: 6g
