Pork and Chickpea Stew with Orange and Cumin Recipe

Name: Pork and Chickpea Stew with Orange and Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 pounds boneless, trimmed pork shoulder, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; 1 medium onion, finely chopped; 3 large garlic cloves, minced; 1/2 cup fresh orange juice; 1 quart water; 1 bay leaf; 1 1/2 teaspoons cumin seeds, toasted; 1 cup canned chickpeas, drained; 1 1/2 teaspoons finely grated orange zest; 2 tablespoons chopped parsley

Servings: persons

2 tablespoons extra-virgin olive oil
3 pounds boneless, trimmed pork shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1 medium onion, finely chopped
3 large garlic cloves, minced
1/2 cup fresh orange juice
1 quart water
1 bay leaf
1 1/2 teaspoons cumin seeds, toasted
1 cup canned chickpeas, drained
1 1/2 teaspoons finely grated orange zest
2 tablespoons chopped parsley

1
Heat the olive oil in a large enameled cast-iron casserole.
2
Working in 3 batches, add the pork, season with salt and pepper and cook over moderately high heat until browned all over, about 9 minutes.
3
Transfer the pork to a bowl.
4
Add the onion and two-thirds of the minced garlic to the casserole and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
5
Add the orange juice and simmer until reduced by half.
6
Add the water and bay leaf and bring to a simmer.
7
Return the pork to the casserole along with any accumulated juices and bring to a simmer.
8
In a mortar, grind the toasted cumin seeds to a powder and stir into the stew.
9
Simmer over low heat until the pork is tender, about 30 minutes.
10
Using a slotted spoon, transfer the pork to a bowl.
11
Add the chickpeas to the stew and cook over moderate heat for 10 minutes.
12
Return the pork to the stew.
13
Stir in the zest, the remaining minced garlic and the parsley and simmer for 1 minute.
14
Season with salt and pepper.
15
Discard the bay leaf and serve.

1116

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 pounds boneless, trimmed pork shoulder, cut into 1 1/2-inch pieces, Salt and freshly ground pepper, 1 medium onion, finely chopped, and more.

Yes, Pork and Chickpea Stew with Orange and Cumin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Chickpea Stew with Orange and Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions