Moroccan-Spiced Pork Tomato Stew with Chickpeas and Apricots
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
- Lower the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the cumin, coriander, cinnamon, and cayenne. Stir for 30 seconds until fragrant. Return the pork to the pot.
- Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally.
- Stir in the chickpeas and chopped apricots. Continue simmering uncovered for 15 minutes until the pork is tender and the broth has thickened slightly.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
The apricots soften during the final simmer and release just enough sweetness to balance the spices. If the stew thickens too much on reheating, add a splash of broth. Leftovers keep well in the refrigerator for three days and taste even better the next day once the flavors settle.
Course: Main Course
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board