Passion for Pork

Moroccan-style pork and chickpeas

Admin - Wednesday, June 6, 2012

The on/off weather this week hasn’t exactly been perfect for barbecuing, plus we’ve all been battling colds in my house this week. It’s been hard to muster up the energy for a healthy dinner so I’m glad I had this recipe for a quick weekday meal.

The original recipe from Cooking Light calls for ground lamb, but I found it a bit oily the last time around. I substituted ground pork this time and it was much lighter but gave the same satisfaction.

Moroccan-style pork and chickpeas

Adapted from Cooking Light

  • 1 pound lean ground pork
  • 2 teaspoons extra-virgin olive oil
  • 2 cups sliced onion $
  • 1/2 cup (1/4-inch) cut carrot
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 cups chicken broth
  • 1/2 cup golden raisins
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons grated lemon rind
  • 1/4 teaspoon salt
  • 1 (19-ounce can) chickpeas (garbanzo beans), rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Heat a large nonstick skillet over medium-high heat. Add pork to pan; cook 6 minutes, stirring to crumble. Remove pork from pan with a slotted spoon. Discard drippings.

Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.