Pork Stew With Chickpeas
User Reviews
5
-
Prep Time
10 mins
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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
Description
Pork Stew With Chickpeas begins by seasoning and browning pork shoulder chunks to lock in flavor. These are then combined with diced red onion, cooked chickpeas, canned or fresh tomatoes, white or dry red wine, and spices such as cumin, salt, and pepper. The mixture is cooked covered in a low oven for an hour, allowing the pork to tenderize and flavors to blend.
After initial cooking, sundried tomatoes are added for depth, and the stew continues to cook uncovered to thicken and concentrate the sauce. Chickpea cooking liquid can be added as needed to adjust consistency. The final dish is characterized by tender pork pieces nestled in a richly spiced tomato and chickpea sauce offering a satisfying combination of textures and flavors.
This stew pairs well with crusty bread or rice to soak up the sauce and is ideal for hearty meals. Letting the stew rest before serving helps meld flavors further.
Preparation involves soaking and cooking dried chickpeas if not using canned, with soaking overnight and cooking until tender but firm. Saving chickpea cooking liquid enables sauce adjustment during cooking. Seasoning can be tailored to taste at the end.
Ingredients
- 2 lbs pork shoulder
- 3 cups chickpeas Please see the recipe notes, cooked
- ½ cup extra virgin olive oil
- 1 red onion diced
- 1 cup white wine or dry red wine, dry
- 14 oz tomato canned or fresh, roughly chopped
- 1 cup sundried tomatoes roughly chopped (optional)
- 2 tablespoons cumin ground
- salt sea salt
- black pepper freshly ground
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 yields approximately 3 cups cooked; for this recipe, soak about ½ pound (2 cups) dried chickpeas overnight before cooking.
- Cook chickpeas until tender but not mushy, saving 2 cups of the cooking liquid to adjust stew consistency if needed.
- Mix canned chickpea liquid with water as a substitute if using canned chickpeas.
- Nutritional estimates vary depending on specific ingredients used.
- Ensure pork is well browned before oven cooking for better flavor development.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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