Alentejo Pork and Chickpea Stew
A rich and savory stew featuring tender marinated pork, hearty chickpeas, and a vibrant sauce, all simmered together and served with crusty bread for dipping.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Dutch oven
- Paper towel
- Slotted spoon
- Wooden spoon
- Can opener
- Colander
- Stove
- Oven
- Garlic press
- Bread knife
- Serving bowl
- Plate
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 4 cloves garlic (minced)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (kosher, or to taste)
- 1/4 teaspoon black pepper (freshly ground, or to taste)
- 2 tablespoons olive oil (extra virgin)
- 1 yellow onion (large, chopped)
- 1 can diced tomatoes (14.5 ounce, undrained)
- 1 cup chicken broth (low sodium)
- 2 cans chickpea (15-ounce, rinsed and drained)
- 1/2 cup fresh parsley (chopped, for garnish)
- 1 baguette (or crusty rolls, for serving)
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