Pork, Beer and Chickpeas Stew

Cooked this for the first time and hubby loves it ... it is very tasty & great served with crusty bread ..I served up with boiled Baby Charlotte Potatoes ....and I used Pork Fillet instead of Stewing Pork Shoulder 🙂

Mise en place prepared and ready .....

Dry-frying the spices over low heat until aromatic ....

RECIPE

Ingredients:

2 tsp ground cumin

1 tsp ground coriander

½ tsp chilli powder (increase to 1 tsp if you prefer more heat)

¼ tsp ground cinnamon

400g lean diced pork, trimmed

1 Tbsp plain flour

1 Tbsp olive oil

1 large onion, chopped

3 cloves garlic, finely chopped

2 large carrots, diced

2 celery stickes, sliced

125ml chicken stock

125ml beer

2 ripe tomatoes, chopped

310g can chickpeas, rinsed or 200g dried chickpeas, soaked overnight

2 Tbsp chopped fresh parsley, plus extra sprig for garnish

salt & pepper, to taste

Methods:

• If using dried chickpeas, boil in a pan of water until soft, drain & set aside
• Fry the dry spices in a dry frying pan over low heat for a minute or until aromatic
• Combine the pork with the spices and flour in a plastic bag and toss well
• Remove pork pieces, shaking off any excess flour
• Heat the oil in a large heavy-based pan over high heat and brown the pork, tossing regularly, for 8 minutes
• Add the onion, garlic, carrots, celery and half the stock to the pan and toss well …cover and cook for 10 minutes
• Add the remaining stock, beer and tomatoes and season to taste
• Bring to the boil, reduce the heat, cover with a tight-fitting lid then simmer over low heat for 1 hour
• Gently shake the pan occasionally but do not remove the lid during cooking
• Stir in the chickpeas and chopped fresh parsley and simmer, uncovered, for another 5 – 10 minutes
• Serve hot, with crusty bread or mashed potatoes