Pork And Chick Pea Stew Recipe
Ingredients
12 ounces boneless pork shoulder, cut into 1 -inch cubes
2 tablespoons all-purpose flour
1 tablespoon olive or vegetable oil
1 medium-size yellow onion, finely chopped
2 cloves garlic, minced
2 small carrots, peeled and sliced diagonally 1/2 inch thick
1 teaspoon ground ginger
1/8 teaspoon each salt and ground red pepper (cayenne), or to taste
1/2 cup low-sodium beef broth or water
2/3 cup cooked chick peas
1 teaspoon lemon juice
Directions
1 Dredge the pork in the flour.
In a 12 inch nonstick skillet, heat the oil over moderately high heat.
Add the pork in 1 layer and cook for about 5minutes or until browned on all sides.
With a slotted spoon, transfer to a plate lined with paper toweling and set aside.
2 Lowerthe heat to moderate.
Add the onion and garlic to the skillet and cook, stirring frequently, for 5 minutes or until the onion is soft.
Add the carrots, ginger, salt, red pepper, and broth and bring to a boil.
Lowerthe heat, cover, and simmer for 1 hour 1 5 minutes or until the pork is tender.
Stir in the chick peas and cook 5 minutes longer or until heated through.
Stir in the lemon juice.
In a 12 inch nonstick skillet, heat the oil over moderately high heat.
Add the pork in 1 layer and cook for about 5minutes or until browned on all sides.
With a slotted spoon, transfer to a plate lined with paper toweling and set aside.
2 Lowerthe heat to moderate.
Add the onion and garlic to the skillet and cook, stirring frequently, for 5 minutes or until the onion is soft.
Add the carrots, ginger, salt, red pepper, and broth and bring to a boil.
Lowerthe heat, cover, and simmer for 1 hour 1 5 minutes or until the pork is tender.
Stir in the chick peas and cook 5 minutes longer or until heated through.
Stir in the lemon juice.
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