Pork and Chickpea Stew; more stews

Stews are misunderstood.

They’re easy to make, flexible, nutritious and cook in one pot, making clean-up a breeze.

Why so many people are skeptical of stews, thinking them, somehow, not worthy of a true gastronomic experience is a mystery to me.

Of course, first one has to get past the idea that stew always means beef and potatoes.

Not that there’s anything wrong with the traditional…..

Beef and Root Vegetable Stew

Beef Stew

Chicken is great for stews.  It’s tender without the slow-cooking needed for beef. Add some North African spices for a different spin.

Moroccan Chicken Stew

Chicken Stew
Meatballs also work, and in place of potatoes, use barley or quinoa.

Meatball Barley Stew

Meatball Barley Stew

Pork is extremely versatile, tenderloin can be cooked quickly and tougher cuts can be braised and ignored for hours.

Pulled pork Stew

Pulled Pork Olive

Game also works well  – if you can find it.

Wild Boar and Celeriac Stew (or regular pork loin)

Boar Stew

Add some legumes to the mix for a change….

A simple stew – put everything in the pot and let it cook. This has just a hint of North African flavors (despite the pork).

Pork and Chickepea StewPork and Chickpea Stew 

8oz (250gr) lean pork, boneless chops or tenderloin
2 carrots
2 medium potatoes
1 cup chickpeas
1 onion
2 cloves garlic
2 tsp ginger
1 tsp paprika
1/2 tsp cumin
1 tsp rosemary
1 tsp fennel seeds
1/2 cup (4oz, 120gr) white wine
1 cup (8oz, 240gr) chicken stock
1 tbs tomato paste
1 tbs olive oil
1 tbs maizena dissolved in 2 tbs water

Cut pork into 1 1/2″ (4cm) pieces. Roughly chop onion. Mince garlic and ginger. Roll-cut carrots (cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc.) Quarter the potatoes the long way then cut in half or thirds depending on size. Put in a bowl of water to avoid discoloring.
Heat oil in medium saucepan over medium-high heat. Add cumin, paprika, onion, pork and brown quickly. Add garlic, ginger and sauté 1 minute. Add carrots, rosemary, fennel seeds, wine, stock, tomato paste and bring to a boil. Cover, reduce heat and simmer 5 minutes. Add potatoes, chickpeas and simmer 30 minutes longer, just until vegetables are tender. Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 – 10 minutes.Dissolve cornstarch in chicken stock. Uncover, increase heat and add cornstarch, stirring until sauce is thickened. Serve directly from pot or ladle into serving bowl.

5 thoughts on “Pork and Chickpea Stew; more stews”

  1. I think casseroles stole the limelight that stews once enjoyed. The same is true of soups. What could be easier than making soup? But people are afraid of them . . .

  2. My problem with stews (and soups) is usually that it makes so much that we have that dish night after night – a little boring. And yet, they aren’t worth doing for a single serving. I do sometimes use the freezer for that second helping of stew…

  3. manningroad, I love one pot meals – and your beans look wonderful!
    Gary, both are so easy – and so comforting….
    Zoomie, it took practice but I’ve managed to get stews down to only 4 servings – which means 2 meals… LOL
    Tanna, I fill me freezer with soup every fall – it’s empty by spring.

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