Pork & Chickpea Stew

Pork Stew

Because I used pork tenderloin this stew does not require long cooking – so I made it in a skillet rather than a pot.


  • 14oz (420gr) pork tenderloin, sliced 1″ (2.5cm) thick
  • 2 medium carrots, trimmed, cut into sticks
  • 2 medium potatoes, cut into chunks
  • 1 cup chickpeas, drained
  • 1 onion, chopped
  • 2 cloves garlic,  minced
  • 2 tsp ginger
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1 tsp thyme
  • 1/2 cup (4oz, 120gr) white wine
  • 1/2 cup (4oz, 240gr) chicken broth
  • 1 tbs tomato paste
  • 1 tbs olive oil
  • 1 tbs maizena dissolved in 2 tbs water


  • Heat oil in large skillet over medium heat.
  • Add pork slices and lightly brown on both sides, about 6 minutes total.
  • Remove to a plate.
  • Add cumin, paprika, onion, carrots, and sauté 5 minutes.
  • Add garlic, ginger and sauté 1 minute longer.
  • Add thyme, wine, broth, tomato paste and bring to a boil.
  • Cover, reduce heat and simmer 5 minutes.
  • Add potatoes, and simmer 10 minutes.
  • Return pork to skillet, along with chickpeas, and simmer 10 minutes longer, until vegetables are tender.
  • Uncover, increase heat and add cornstarch mixture, stirring until sauce is thickened.
  • Serve.


Check that vegetables are done by piercing with a knife. If not, simmer 5 – 10 minutes longer. Time will depend on thickness.
If you prep in order, while parts are cooking, it all goes faster….


Keywords: pork stew, pork tenderloin, chickpeas, stews

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