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Harissa Pork Tomato Stew with Zucchini and Chickpeas
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons harissa paste
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium zucchinis, sliced into half-moons
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 6 minutes. Remove the pork and set it aside.
  • Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the pork to the pot. Stir in the harissa paste until the meat is coated. Pour in the crushed tomatoes and chicken broth. Add the salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally.
  • Add the sliced zucchini and chickpeas. Simmer uncovered for 15 minutes until the zucchini is tender but not mushy.
  • Remove the pot from the heat. Sprinkle with chopped parsley before serving.

Notes

Taste the harissa before adding the full amount if you prefer less spice. The zucchini releases water as it cooks, so avoid covering the pot after you add it. Leftovers thicken overnight and reheat well with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board