Moroccan-Style Pork and Chickpea Stew

A rich and aromatic pork stew simmered with warm Moroccan spices, tender chickpeas, and a hint of ginger, served alongside fluffy basmati rice for a complete, comforting meal.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 3
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $5.46/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• one-pot
• stir-fry
• roast
• comfort food
• savory
• rich

Ingredients

• 1.25 pound pork tenderloin (trimmed, cut into 1-inch cubes)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic clove (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 0.75 teaspoon turmeric powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon ground cinnamon
• 1 can chickpeas (15 ounce, rinsed and drained)
• 1 can tomato puree (8 ounce)
• 2 cup vegetable broth
• 0.5 cup parsley leaves (chopped, for garnish)
• 1.5 cup white basmati rice (uncooked)
• 2.5 cup water
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork tenderloin cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown the pork in batches, about 2-3 minutes per side. Remove the browned pork and set aside.
2. Add the chopped yellow onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger and cook for another minute until fragrant.
3. Add the ground cumin, turmeric powder, smoked paprika, and ground cinnamon to the pot. Cook, stirring constantly, for 1 minute until aromatic.
4. Return the browned pork to the pot. Add the rinsed and drained chickpeas, tomato puree, vegetable broth, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the pork is very tender.
5. While the stew simmers, prepare the basmati rice. Combine the white basmati rice, 2 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
6. Once the stew is tender, check seasoning and adjust if needed. Serve the Moroccan-Style Pork and Chickpea Stew over the cooked basmati rice. Garnish with chopped parsley leaves if desired.

Notes

This stew reheats beautifully for your meal prep days. Store in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or gently warm on the stovetop with a splash of water or broth if needed.

Nutrition (per serving)

• Calories: 670
• Protein: 52.8 g
• Carbohydrates: 76.5 g
• Fat: 15.2 g
• Fiber: 12.3 g
• Sodium: 780 mg
• Saturated Fat: 3.2 g
• Sugar: 4.1 g
• Cholesterol: 120 mg