Passion for Pork

Moroccan Style Pork & Chickpeas

Moroccan Style Pork & Chickpeas

Adapted from Cooking Light magazine


1 lb (454 g) lean ground pork
2 tsp (10 mL) extra-virgin olive oil
2 cups (500 mL) sliced onion
1/2 cup (125 mL) carrot, cut into 1/4-inch chunks
3/4 tsp (3 mL) ground cumin
3/4 tsp (3 mL) ground cinnamon
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) cayenne pepper
2 cups (500 mL) chicken broth
1/2 cup (125 mL) golden raisins
3 tablespoons (45 mL) tomato paste
1 1/2 tablespoons (22 mL) grated lemon rind
1/4 teaspoon (1 mL) salt
1 can (19 oz/540 mL) chickpeas (garbanzo beans), rinsed and drained
1/2 cup (125 mL) chopped fresh cilantro
1 tablespoon (15 mL) 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.

Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes

Tags: chickpeas | ground pork | Moroccan |