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Stewed Pork with Chickpeas
Stewed Pork with Chickpeas is a modern Fusion recipe for a classic Asian and North African inspired stew of pork with onions and chickpeas in a fruity tomato base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Stewed Pork with Chickpeas.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesPork RecipesVegetable RecipesBean RecipesFusion RecipesFusion Recipes
Stewed Pork with Chickpeas: A fusion recipe for a stew of pork with chickpeas in a fruity and spicy tomato base.
Ingredients:
675g boneless leg of pork, cut into large cubes
1 large onion, sliced
2 garlic cloves, chopped
finely-grated zest of 1 orange
1 small, dried, red chilli
350g dried chickpeas, soaked over night in enough water to cover
6 tbsp olive oil
400g tin of chopped tomatoes
salt and freshly-ground black pepper, to taste
Method:
Drain and rinse the chickpeas then place in a large pan. Pour in enough cold water to cover, then bring to a boil. Skim the surface clean, put on a tight-fitting lid and simmer gently for about 90 minutes, or until tender. Drain the chickpeas (reserve the cooking liquid) and set aside.
Heat the olive oil in a pan, add the meat cubes and fry until browned. Lift the meat cubes out with a slotted spoon and set aside (you may need to cook the meat in batches). When all the meat has been cooked and removed from the pan, add the onions to the oil remaining in the pan and fry for about 5 minutes or until coloured a light golden brown.
Add the garlic and stir-fry for a few seconds, or until aromatic than add the tomatoes and the orange zest. Crumble in the chilli then add the chickpeas and meat. Pour in enough of the reserved chickpea stock to cover the ingredients.
Season with black pepper and mix thoroughly to combine. Bring to a boil, reduce to a simmer, cover and cook for 60 minutes, or until the meat is tender. During this time, stir occasionally and add more of the chickpea liquid, as needed. The final stew should be moist but not too liquid.
Season with salt, and serve.
