Chickpea Pork Skillet

Ingredients

• 150 g dried chickpeas
• 400 g ripe tomatoes
• 600 g pork (pre‑cooked; top loin)
• 1 Garlic clove
• 1 onion
• 1 red chili pepper
• 0.5 bunch curly parsley
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 1 tsp Dried oregano
• 100 ml dry white wine
• 250 ml meat broth

Instructions

1. 1.

   Soak chickpeas overnight in cold water, then drain and let them sit.

2. 2.

   Heat tomatoes briefly, cool, peel, quarter, seed, and dice into small cubes.

3. 3.

   Rinse pork under cold water, pat dry, cut into bite‑sized cubes. Peel garlic and onion, finely dice them.

4. 4.

   Wash chili pepper, halve lengthwise, remove seeds, finely chop. Wash parsley, shake dry, finely chop the leaves.

5. 5.

   Heat oil in a large skillet. Brown pork all sides for 6–7 minutes. Season with salt and pepper, then set aside.

6. 6.

   Add onion and garlic to the skillet and sauté over medium heat until translucent. Return pork, add chickpeas, chili, and tomatoes; season with salt, pepper, oregano, and deglaze with wine. Pour in broth, cover, and simmer on medium for 1½ hours.

7. 7.

   Stir in parsley and serve immediately.