Pork and Chickpea Stew
1h 30m·Middle Eastern
Pork and Chickpea Stew
Ingredients
Stew
- 2 tsp 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 tsp fresh ginger, finely grated
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- Mutti Polpa Finely Chopped Tomatoes 400g
- 250ml (1 cup) Chicken stock
- 400g can chickpeas, rinsed, drained
- 2 tbsp seedless raisins
Serving
- Couscous, to serve
- Steamed greens, to serve
- Baby herbs, to serve
Instructions
3 steps
- 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.
- 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.
5 min - 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.
90 min
Progress
0 / 3 steps
