Moroccan Spiced Pork Stew with Peas, Chickpeas, and Carrots
Equipment
- Dutch Oven
- Cutting Board
- Knife
- Measuring Spoons
- Wooden Spoon
Ingredients
- 1 pound pork stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 4 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup frozen peas
- Salt and black pepper, to taste
- Fresh parsley, chopped, for serving
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the pork cubes and cook until browned on all sides, about 5 minutes.
- Add the onion and carrots to the pot. Cook for 4 minutes, stirring occasionally, until the onion softens.
- Stir in the garlic, cumin, coriander, cinnamon, paprika, and turmeric. Cook for 1 minute until the spices smell fragrant.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
- Add the chickpeas and continue simmering for 10 minutes until the pork is tender.
- Stir in the frozen peas and cook for 3 minutes. Season with salt and black pepper to taste.
- Ladle the stew into bowls and sprinkle with chopped parsley before serving.
Notes
Add the peas at the very end so they stay bright and slightly firm. Leftovers keep well in the fridge for three days and taste even better after the spices settle. If the stew thickens too much on reheating, add a splash of broth to loosen it.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch Oven, Cutting Board, Knife, Measuring Spoons, Wooden Spoon
Cuisine: Moroccan
Equipment: Dutch Oven, Cutting Board, Knife, Measuring Spoons, Wooden Spoon