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Serves 6

INGREDIENTS:

3 tbsp. sunflower oil
1 large red onion, thinly sliced
2 cloves elephant garlic, crushed
16 oz. stewing pork, 1 inch cubed
2 tsp. Italian herbs
salt and pepper to taste
14 oz. tin chopped tomatoes, drained
1 tbsp. tomato puree
1/4 cup chicken stock
1/4 cup red wine
14 oz. tin chickpeas
2 1/2 cups cooked couscous
salad
2 tbsp. Greek yogurt

METHOD:

Preheat oven to 350 F (180 C). Heat sunflower oil in large pot. Add red onion and garlic. Cook for 4 minutes. Add pork and brown on all sides. Add herbs, seasoning, tomatoes, tomato puree, chicken stock, and red wine. Bring to the boil. Add the chickpeas and put in ovenproof casserole dish. Cover and bake for 30 minutes and cook uncovered for 20 minutes. Serve hot on a bed of couscous with a side salad. Garnish stew with a dollop of Greek yogurt. Serve hot.