🍽️ Pan with Pork and Chickpeas

Name: Pan with Pork and Chickpeas
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g dried chickpeas; 400 g ripe tomatoes; 600 g pork (kitchen-ready; top round); 1 clove garlic; 1 onion; 1 red chili pepper; 0.5 bunch curly parsley; 1 tbsp rapeseed oil; salt; pepper; 1 tsp dried oregano; 100 ml dry white wine; 250 ml meat broth

340 kcal · 30 min · 4 servings

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Ingredients

150 g dried chickpeas
400 g ripe tomatoes
600 g pork (kitchen-ready; top round)
1 clove garlic
1 onion
1 red chili pepper
0.5 bunch curly parsley
1 tbsp rapeseed oil
salt
pepper
1 tsp dried oregano
100 ml dry white wine
250 ml meat broth

Instructions

1. Place the chickpeas in a bowl and cover them with cold water. Let them soak overnight.
2. Pour off the soaking water and let the chickpeas drain well.
3. Pour boiling water over the tomatoes.
4. Immediately shock the tomatoes with cold water.
5. Peel the skin off the tomatoes.
6. Cut the tomatoes into quarters.
7. Remove the seeds from the tomato quarters.
8. Cut the tomato flesh into small cubes.
9. Rinse the pork under cold water.
10. Pat the meat dry with a kitchen towel.
11. Cut the pork into bite-sized cubes.
12. Peel the garlic cloves.
13. Peel the onions.
14. Finely dice the garlic and onions.
15. Wash the chili pepper.
16. Cut the chili pepper in half lengthwise.
17. Remove the seeds from the chili pepper.
18. Finely chop the chili pepper.
19. Wash the parsley.
20. Shake the parsley dry.
21. Finely chop the parsley leaves.
22. Heat oil in a large pan.
23. Fry the meat in the pan until browned on all sides.
24. Let the meat cook for about 6 to 7 minutes.
25. Season the meat with salt and pepper.
26. Remove the meat from the pan and set it aside.
27. Add the onions and garlic to the pan.
28. Sauté the vegetables until translucent over medium heat.
29. Return the browned meat to the pan.
30. Add the drained chickpeas.
31. Add the chopped chili to the pan.
32. Add the diced tomatoes.
33. Season the mixture with salt, pepper, and oregano.
34. Deglaze the mixture with wine.
35. Pour in the broth.
36. Cover the pan.
37. Let the dish simmer over medium heat.
38. Simmer the dish for one and a half hours.
39. Remove the pan from the heat.
40. Stir the chopped parsley into the dish.
41. Serve the dish warm.

Nutrition per serving

kcal: 340
Protein: 42 g · Fett/Fat: 8 g · Carbs: 21 g