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Moroccan Spiced Pork Tenderloin Stew with Apricots and Chickpeas
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring spoons

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon paprika
  • 4 cups low-sodium chicken broth
  • 1/2 cup dried apricots, chopped
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro, chopped
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • Add the onion and carrots to the same pot. Cook for 4 minutes until the onion softens. Stir in the garlic and cook for 30 seconds more.
  • Sprinkle in the cumin, coriander, cinnamon, ginger, and paprika. Stir for 1 minute until the spices smell fragrant.
  • Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Return the pork to the pot along with the chopped apricots and chickpeas.
  • Bring the mixture to a simmer. Cook uncovered for 20 minutes until the pork is tender and the carrots are soft. Season with salt and black pepper.
  • Ladle the stew into bowls and top each serving with fresh cilantro. Serve with lemon wedges on the side.

Notes

Dried apricots plump up nicely during the simmer and add a natural sweetness that balances the spices. If you want a thicker broth, mash a few chickpeas against the side of the pot before serving. Leftovers reheat well the next day, though you may need to add a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Measuring spoons