Pork and Chickpea Stew with Couscous

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Pork & Chickpeas

Do you know that adding ½ cup of filling high-fiber chickpeas to your daily diet can cut your consumption of fatty foods? I certainly didn’t, but now that I do, I’ll be adding chickpeas to more dishes in the future. Here’s a tasty chickpea stew dish to get us started. Combining some traditional spices and flavors with ground cumin and cinnamon, give this dish a unique flair. Not only it is easy and healthy, it offers an opportunity to add variety, as well. Add some Sriracha to spice it up or garnish with mint for something different.  It may even be prepared with chicken or fish. The possibilities are endless.


  • 3/4 cup whole-wheat couscous
  • 1 pound pork
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 2 large cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1 yellow or green zucchini (6 ounces), cut into 1-inch pieces
  • 3 tablespoons chopped fresh cilantro



Cook couscous as directed on package. Season pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook pork, turning once, 2 minutes per side. Transfer pork to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return pork to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until pork is cooked through and you can break it apart with a fork, about 10 minutes. Serve stew with couscous. Garnish with cilantro.  Enjoy your pork and chickpea stew with Couscous!



Amber Recker is a non-profit leader, freelance writer, community volunteer, and food blogger. By day, she serves as the director of development and marketing for Cancer Services of Northeast Indiana, where she handles fundraising, marketing, and public relations. In her spare time, she and her husband Jon spend time in the kitchen and maintain their food blog: They have two Great Danes, Lucy and Lenora, who keep them on their toes.
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