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
SLOW COOKER CHICKPEAS
Provided by Alton Brown
Time 4h5m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
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.
SLOW COOKED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h10m
Yield about 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
- Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.
HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
Provided by Chef Kate
Categories Beans
Time 3h5m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
- Put drained chickpeas into your crock pot. Add water and salt.
- Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
- When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
- Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
- To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.
CHORIZO, PORK BELLY & CHICKPEA CASSEROLE
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
Provided by Barney Desmazery
Categories Main course
Time 2h50m
Number Of Ingredients 16
Steps:
- 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.
Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium
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
A NICE SLOW-COOKED PORK
Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.
Provided by Lori Evans
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
- Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 34.3 g, Cholesterol 84.3 mg, Fat 19.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 6.9 g, Sodium 630.2 mg, Sugar 5.7 g
COOKED CHICKPEAS OR GARBANZOS (SLOW-COOKER)
Chickpeas you cook yourself are so much nicer than the canned ones. Plus, you can control the salt content. And using the slow cooker makes it fool-proof.
Provided by duonyte
Categories Beans
Time 4h10m
Yield 8 cups
Number Of Ingredients 2
Steps:
- A 3 1/2 or 4 quart slow cooker is ideal. Place the chickpeas in the slow cooker, pour in the water and cook on high for 4 hours.
- Check to see whether they are tender enough for you - they should not be mushy. If done, drain.
- Refrigerate for a week, freeze for up to 3 months.
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- In a 5 to 6 quart slow cooker, whisk together the broth, flour, ginger, cumin, coriander, and 1/2 tsp each salt & pepper.
- Add the pork, tomatoes, carrots, garlic, onion and apricots and toss to combine. Cook, covered, until the pork is tender and easily pulls apart, 4 1/2 to 5 1/2 hours on high or 7 to 8 hours on low.
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PORK STEW WITH CHICKPEAS - THE GREEK FOODIE
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5/5 (7)Category Main CourseCuisine Cretan, GreekCalories 368 per serving
- Soak the chickpeas overnight in plenty of water. Half an hour before cooking rinse them well, put them back in a bowl, add plenty of water and a tablespoon of baking soda.
- When ready to cook, rinse chickpeas well, add them in a pot with plenty of water. Bring them to a boil and cook until soft but not mushy. Save 2 cups chickpea water.
- Preheat the oven at 315 degrees.While chickpeas cook, prepare the meat. Pat pork pieces with a paper towel to blot extra moisture. Season with sea salt and pepper.Heat 2-3 tablespoons olive oil in a dutch oven or oven proof pot. Add 3-4 pork pieces and brown all over. Remove and repeat process until all pieces are browned.
- Move stew pieces back in the pot, in high heat. Add the wine and let alcohol evaporate.Add the onions, chickpeas, tomatoes and season with sea salt, freshly ground pepper, 2 tablespoons cumin and cayenne pepper (to taste). You can add a little saved chickpea water if needed. Cover and place pot in the oven.Cook for 60 min.
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