Pork Stew With Chickpeas
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
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Servings
6
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Calories
368 kcal
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Course
Main Course
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Cuisine
Greek
Pork Stew With Chickpeas
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This slow-cooked Creatan pork stew with chickpeas is hearty and delicious. It has a few simple ingredients and delicate, rustic flavors.
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Ingredients
- 2 lbs pork shoulder
- 3 cups cooked chickpeas Please see the recipe notes.
- ½ cup extra virgin olive oil
- 1 red onion diced
- 1 cup dry white wine or dry red wine
- 14 oz tomatoes canned or fresh, roughly chopped
- 1 cup sundried tomatoes roughly chopped (optional)
- 2 tablespoons ground cumin
- sea salt
- freshly ground pepper
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Instructions
- Heat the oven to 155°C / 315°F degrees.
- Pat the pork with a paper towel to blot any extra moisture. Season with sea salt and pepper.
- Heat 2-3 tablespoons olive oil in an ovenproof pot (like a Dutch oven).
- Add 3-4 pork pieces and brown all over. Transfer to a plate and repeat until all are browned.
- Move all the pork back into the pot on high heat. Carefully add the wine and let the alcohol evaporate.
- Add the onions, chickpeas, and tomatoes and season with sea salt, freshly ground pepper, cumin, and cayenne pepper (to taste). Stir gently. If needed, add a little saved chickpea water(see recipe notes).
- Cover and place the pot in the oven. Cook for 60 minutes.
- Stir and add the sun-dried tomatoes, cover and continue cooking in the oven for 30 more minutes.
- Uncover, add a little chickpea water if needed, stir, and continue cooking for 30 more minutes.
- Let the pork stew sit for 15 minutes. Adjust sea salt and pepper to taste and serve.
Notes
- One cup of dry chickpeas will yield 3 cups of cooked chickpeas. For this recipe, ½ pounds of dried chickpeas (about 2 cups), will yield about 3 cups of cooked chickpeas.
- ½
- Drain the chickpeas in a bowl using a colander. Save the liquid from one of the cans and mix it with a cup of water. Set aside for later.
- Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.
- Soak the chickpeas overnight in plenty of water. Half an hour before cooking, rinse them well, put them back in a bowl, and add plenty of water and a tablespoon of baking soda.
- Rinse chickpeas well and add them to a pot with plenty of water. Bring them to a boil and cook until soft but not mushy. Save 2 cups of chickpea water and set it aside for later.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
62mg
(21%)
Sodium
130mg
(5%)
Potassium
1422mg
(41%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Vitamin A
757IU
(15%)
Vitamin C
19mg
(21%)
Calcium
103mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 130mg | 5% |
| Potassium | 1422mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 19mg | 21% |
| Calcium | 103mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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