Dinner

Pork and Chickpea Stew is for Dinner.

Pork and Chickpea Stew takes 15 minutes to prepare.

Pork and Chickpea Stew takes 60 minutes to cook.

Pork and Chickpea Stew makes 5 servings.

The ingredients for Pork and Chickpea Stew are:

1 1/2 pounds pork steak (bone-in) or 1 pork tenderloin (about 1 to 1 1/4 pounds)
Salt
Freshly ground black pepper
2 Tbsp. olive oil
2 1/2 cups diced yellow onions (1/2? dice)
1 Tbsp. minced garlic
2 Tbsp. dried thyme, crushed
1 cup dry white wine
3 cups cooked chickpeas (2 14.5 ounce cans)
2 cups (1 14.5 ounce can) diced tomatoes
1 cup crushed tomatoes
2 cups chicken stock
3 bay leaves
1 Tbsp. minced fresh sage
1/3 cup chopped oil-cured or salt-cured black olives (optional)

Here is how you make Pork and Chickpea Stew:

Wash and dry the pork well. Cut into 1? cubes, reserving any bones. Season the pork and bones with salt and freshly ground black pepper and, in a large pot, brown on all sides in olive oil. Stir in the onions, lightly season again with salt and freshly ground black pepper, and saut? until the onions begin to turn golden. Add the garlic and dried thyme and cook for 1 minute.Add the wine, bring to a boil, and cook until the wine is reduced by half. Stir in the chickpeas, diced and crushed tomatoes, chicken stock, and bay leaves. Bring to a boil, cover, turn down the heat to low, and simmer for 45 ? 60 minutes, or until the pork is tender.Remove the cover, stir in the sage and black olives, and bring to a medium boil. Cook the stew, stirring as necessary to prevent it from sticking to the pan, until the liquid is the consistency you desire, about 10 ? 15 minutes.Serve with feta cheese, crusty bread, and a crisp green salad. to 6

The nutritional information for Pork and Chickpea Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 534.2

• Total Fat: 15.2 g
• Cholesterol: 73.7 mg
• Sodium: 1,406.8 mg
• Total Carbs: 55.1 g
• Dietary Fiber: 13.2 g
• Protein: 38.4 g