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Pulled Pork Stew, with Chickpeas, Tomatoes and Olives — 4 Comments

  1. Happy Easter to you!

    I no longer cook with chickpeas. I’ll put them on my salad, but about a year ago, I tried a recipe I’d found that had a wonderful picture, lots of garlic and rave reviews with chickpeas being the main ingredient. I followed the recipe exactly (always do the first time) and I am by no means an inexperienced cook, but what I ended up with was a gray, gooey mess. It was just awful. The thought now of anything other than ‘raw’ on my salad is…ugh. So, I’m going to make this, but omit the chickpeas if it’s all the same 🙂

  2. nightsmusic, I don’t use them often, so I always use canned and I’ve never had a problem. If you like them, just add them at the least minute.

    Kate, I’d miss pork – is the lamb wonderful? Goat? You could do it with beef.

  3. This pork dish is an heavenly combo flavors but according to my taste, there’re not enough vegetables (I prefer vegetables to meat…). I think some extra zucchini should be perfect!