Beer, Chickpea and Pork Stew Recipe

How to Make Beer, Chickpea and Pork Stew?

 

Serve: 8
 

Ingredients:

  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 800 g / 13 oz lean diced pork, trimmed
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 4 large carrots, chopped
  • 4 celery sticks, sliced
  • 1 cup / 250 ml / 8 fl oz chicken stock
  • 1 cup / 250 ml / 8 fl oz beer
  • 4 ripe tomatoes, chopped
  • 2 x 310 g / 10 oz can chickpeas, rinsed
  • 4 tablespoons chopped fresh parsley 

Preparation:

  1. Cook the cinnamon, cumin, coriander and chili together in a dry frying pan over low heat, shaking the pan, for 1 1/2 minutes, or until aromatic.
  2. Combine the pork with the spices in a plastic bag. Add in the flour and toss well. Remove the pork and shake off excess flour.
  3. Heat the oil in a large heavy-based pan over high heat. Cook the pork, tossing regularly, for 12 minutes. Make sure the pork is lightly browned.
  4. Add in the onion, garlic, carrot, celery and half the stock to the pan and toss well. Cover and cook for 15 minutes.
  5. Add in the remaining stock, beer and tomato, and season to taste with salt and pepper.
  6. Bring the mixture to a boil. Lower the heat, cover with a tight-fitting lid, then simmer over low heat for 1 1/2 hour. Shake the pan occasionally.
  7. Stir in the chickpeas and fresh parsley. Simmer, uncovered, for 8 minutes and serve. 

Nutrition per serving:

  • 400 kcalories, protein 38 g, fat 9 g, carbohydrate 33 g, dietary fiber 14 g, cholesterol 45 mg

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