EASY PORK AND CHICKPEA STEW
An easy pork and chickpea stew that looks as though you slaved over it all afternoon but it only takes 30 minutes! Full of hearty flavour and everything all in one pot! See the tip at the bottom of the recipe for how to make a veggie version, too. Each serving provides 279 kcal, 22g protein, 18.5g carbohydrates (of which 8g sugars), 12g fat (of which 2.5g saturates), 6.5g fibre and 1.3g salt.
Provided by Miguel Barclay
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.
- Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
- Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
- Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.
Nutrition Facts : Calories 279kcal, Carbohydrate 18.5g, Fat 12g, Fiber 6.5g, Protein 22g, SaturatedFat 2.5g, Sugar 8g
PORK WITH PEPPERS AND CHICKPEAS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix 1 teaspoon paprika with salt and pepper to taste and rub all over meat. Set aside. Place bacon in a 3- to 4-quart casserole over medium-high heat and sizzle until lightly browned. Remove. Place pork in casserole and briefly brown on all sides. Remove.
- Reduce heat to low. Add peppers, onion and garlic and sauté until soft. Return bacon to pan, add remaining 1/2 teaspoon paprika and cook, stirring, for a minute. Stir in marjoram, chickpeas and stock. Simmer, covered, about 30 minutes, until sauce has reduced and intensified. Stir in vinegar. Put pork in casserole, baste with sauce, cover and cook about 20 minutes, until done just shy of medium (an instant-read thermometer should register 130 degrees in the center of the meat; the temperature will increase as the meat rests).
- Remove pan from heat and season with salt and pepper. Leave casserole covered for 10 minutes. To serve, slice meat in medallions about ½-inch thick, arrange on a platter and spoon sauce around meat.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 647 milligrams, Sugar 5 grams, TransFat 0 grams
CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chickpeas, olive oil, chili powder, garlic powder, kosher salt
Provided by Isabel Castillo
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
- Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
- Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
- Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
- Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
- Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams
PORK & CHICKPEA CURRY
A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze
Provided by Roopa Gulati
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 17
Steps:
- Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.
- Put the pork in a bowl. Add the paste and mix with your hands to combine - it's best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.
- Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.
Nutrition Facts : Calories 431 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
PORK AND CHICKPEA CHILI
This isn't anything like a chili to me, but the flavors are really nice. It's a quick recipe perfect for a weeknight. Recipe is from an older Woman's Day magazine.
Provided by Pinay0618
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pork, scallions and garlic in a large nonstick skillet over medium-high heat, breaking up meat as it cooks, until pork is no longer pink.
- Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
- Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
- Serve over rice; garnish with radishes and cilantro.
Nutrition Facts : Calories 471.7, Fat 18.2, SaturatedFat 6.1, Cholesterol 71.1, Sodium 1261.7, Carbohydrate 48.4, Fiber 9.7, Sugar 4.4, Protein 29.1
SPANISH PORK WITH CHICKPEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servingss
Number Of Ingredients 13
Steps:
- Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
- Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
- Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.
Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 880 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 42 grams
SLOW-COOKED PORK WITH CHICKPEAS
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Provided by Andy Baraghani
Categories Pepper Fennel Pork Garlic White Wine Onion Chickpea Parsley Winter Dinner Entertaining Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 15
Steps:
- Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
- Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
- Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
- Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
- Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
- Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
- Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
- Do Ahead
- Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.
PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS
Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.
Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.
CHICKEN AND CHICKPEA CHILI
Steps:
- Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
- Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
- Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.
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