Recipe Pork and chickpea stew : Hearty Dishes and Tasty

Recipe Pork and chickpea stew : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Pork and chickpea stew has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

An oven-baked stew that will warm, and ward off winter woes. A winning low calorie, fat and gluten free wonder meal.

Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 500g trimmed lean pork shoulder, chopped
  • 1 large red onion, thinly sliced
  • 2 celery sticks, finely chopped
  • 3 carrots, peeled, sliced
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 400g can diced tomatoes
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons seedless raisins
  • Couscous, to serve
  • Steamed greens, to serve
  • Baby herbs, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Heat half the oil in a large deep frying pan over high heat. Cook the pork in 2 batches, stirring, for 3-4 minutes or until browned. Transfer to a large ovenproof casserole dish.
  • Step 2
    Heat the remaining oil in the pan over medium heat. Add the onion, celery and carrot. Cook, stirring, for 5 minutes or until softened. Add the garlic, ginger, cumin, cinnamon and turmeric. Cook, stirring, for 1 minute. Add the tomatoes, stock, chickpeas and raisins. Bring to the boil.
  • Step 3
    Pour the tomato mixture over the pork. Cover and bake for 1 1/2 hours or until pork is very tender. Season. Serve with couscous and steamed greens. Sprinkle with herbs.

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