Pork Stew With Chickpeas

If you’re a fan of our delicious Pork Stew With Chickpeas, you’re in for a treat with our Pork and Beans, Greek Beef Stew-Stifado, and Greek Lamb Stew Avgolemono!

Why you will love this pork stew

• Pork shoulder – A forgiving, flavorful cut that loves slow cooking. Browning it first renders some of the fat and gives the edges a little crispness while keeping the inside meltingly tender.
• Chickpeas – Also known as garbanzo beans. Use dried chickpeas for the most authentic texture or canned for convenience. Instructions for both methods are below.
• Onion – Roughly chopped or diced, it melts into the stew and adds sweetness and depth.
• Wine – Dry white or red both work beautifully. Substitute with veggie or chicken stock.
• Canned tomatoes – San Marzano is my pantry hero, but if tomatoes are in peak season, fresh ripe ones are fantastic too.
• Sun-dried tomatoes – Your flavor bomb. They bring a savory depth (the famous Japanese “umami”) and intensify the stew’s richness.
• Extra virgin olive oil, sea salt, pepper, cumin – The essential flavor foundation.

If using dry chickpeas

• Soak chickpeas overnight in plenty of water.
• Thirty minutes before cooking, drain, rinse, place in a bowl, cover with fresh water, and add 1 tablespoon baking soda.
• Rinse well, then transfer to a pot with plenty of fresh water.
• Bring to a boil and cook until soft but not falling apart.
• Reserve 2 cups of the cooking liquid for the stew.

If using canned chickpeas

• Drain both cans and save the liquid from one of them.
• Mix the saved liquid with 1 cup water.
• Set aside for the stew.
• Add the onions, chickpeas, and tomatoes and season with sea salt, freshly ground pepper, cumin, and cayenne pepper (to taste). Stir gently. If needed, add a little saved chickpea water.
• Dried chickpeas vary in soaking time. I love the small Italian sultano variety that needs only about 2 hours.
• Swap tomatoes for 2 tablespoons tomato paste diluted in 1 cup of water.
• If avoiding wine, use 1 cup vegetable or chicken stock.
• Salad. A traditional horiatiki suits every meal. A large lettuce salad with feta is also great.
• Rice. Make your favorite rice or try our pilafi.
• A dip. Use it as a sauce. Tzatziki, skordalia, hummus, or whipped spicy feta are delicious.
• Bread. The sauce begs for some bread dipping! Our olive oil bread will help with that!
• Crispy veggies. Our fried zucchini or eggplant slices are delicious and add a crunchy texture to this pork stew.
• Store: Let the stew cool completely, then refrigerate it in an airtight container for up to 4 days. The flavors deepen beautifully, so day-two stew might even steal the show.
• Freeze: Freeze in portions for up to 3 months. Chickpeas hold up well, and the pork becomes even more tender after thawing. Thaw overnight in the fridge.
• Reheat: Warm on the stovetop over medium-low heat with a splash of water or stock to loosen the sauce.
• Microwave in 1-minute intervals, stirring in between.
• Note: If the stew thickens in the fridge, that’s normal. A little water, chickpea liquid, or broth brings it right back to life.

Equipment

• A 5 QT dutch oven or an oven proof pot

Dried chickpeas versus canned

One cup of dry chickpeas will yield 3 cups of cooked chickpeas.

For this recipe, ½ pounds of dried chickpeas (about 2 cups), will yield about 3 cups of cooked chickpeas.

Making this stew with dried chickpeas

• Soak the chickpeas overnight in plenty of water. Half an hour before cooking, rinse them well, put them back in a bowl, and add plenty of water and a tablespoon of baking soda.
• Rinse chickpeas well and add them to a pot with plenty of water. Bring them to a boil and cook until soft but not mushy. Save 2 cups of chickpea water and set it aside for later.