Spanish Pork with Chickpeas
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 18 G., saturated fats 4 G., proteins 42 G., carbohydrates 26 G., fiber 6 G., cholesterol 100 mg, sodium 880 mg, sugar 1 G.
Calories 440, total fat 18 G., saturated fats 4 G., proteins 42 G., carbohydrates 26 G., fiber 6 G., cholesterol 100 mg, sodium 880 mg, sugar 1 G.
Succulent pork tenderloin is rubbed with paprika and cumin, fried until crispy, and then simmered with chickpeas and bell peppers in a light tomato sauce until tender. The meat is tender and juicy. Serve the pork and chickpeas with fried green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches green onions, cut in half lengthwise
- 3 tablespoons extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika (sweet or hot)
- 1 large pork tenderloin (about 700 g)
- 2 cloves garlic, thinly sliced
- 1 can (425 g) of canned chopped tomatoes, drain the juices in a separate container
- 1 can (425g) canned chickpeas, discard liquid
- 1 cup canned roasted sweet peppers, drained and thinly sliced
- 1 tbsp almond paste
- 1 tsp sherry or red wine vinegar
- 1 tbsp chopped fresh oregano
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Recipes with similar ingredients: pork tenderloin, chickpeas, tomatoes, sweet pepper, almond paste, wine vinegar, paprika, cumin, oregano
Cooking the dish according to the recipe:
- Preheat the oven to broil. Toss the green onions on a baking sheet with 1 tablespoon of olive oil and 1/2 teaspoon of salt; season with pepper to taste. Grill, turning, until charred, 8 to 10 minutes.
- Meanwhile, combine the cumin, paprika, and 0.5 teaspoons each of salt and black pepper in a bowl. Make a deep slit down the center of the tenderloin, cutting through to about halfway down. Open the tenderloin like a book, cut crosswise into quarters, and sprinkle with the spice mixture.
- In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the Dutch oven. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the tomato juice, chickpeas, and roasted peppers. Add the pork, browned side up, cover, and simmer until cooked through, 10 to 12 minutes.
- Remove the pork from the pan. Stir the chickpea mixture with almond paste, vinegar, and oregano. Serve with the pork and fried green onions.
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