Spicy Pork Stew with Chickpeas and Sausage

Name: Spicy Pork Stew with Chickpeas and Sausage
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp extra virgin olive oil; 1 kilograms pork shoulder, cut into 1-2 inch chunks; 1 serving Salt; 1 large onion, chopped; 1 large carrot, chopped; 1 clove All of the from 1 head garlic, peeled and chopped; 454 grams hot Italian sausage links (not loose) or Spanish chorizo (use gluten-free sausages for gluten-free option); 425 grams crushed tomatoes; 828 milliliters water; 2 Tbsps sweet paprika; 1 teaspoon hot paprika (can sub 1/4 teaspoon red chili flakes); 1 teaspoon smoked paprika; 850 grams chickpeas, drained and rinsed; 1 bunch parsley, chopped

Spicy Pork Stew with Chickpeas and Sausage requires roughly 3 hours and 20 minutes from start to finish. This recipe serves 10. This main course has 378 calories, 29g of protein, and 21g of fat per serving. It is perfect for Winter. A mixture of water, sausage links, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Brown the pieces of pork shoulder in olive oil, sprinkle with salt:

Ingredients you will need

Pork Shoulder

Olive Oil

Salt

Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder.

Ingredients you will need

Pork Shoulder

Olive Oil

Equipment you will use

Frying Pan

Pot

If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.

Ingredients you will need

Pork

Salt

Equipment you will use

Bowl

Sauté onions, carrots, garlic: Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan.

Ingredients you will need

Carrot

Garlic

Onion

Pork

Equipment you will use

Frying Pan

Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown.

Ingredients you will need

Carrot

Onion

Equipment you will use

Frying Pan

Pot

Add the chopped garlic and cook for another minute.

Ingredients you will need

Garlic

Add browned pork, sausage, tomatoes, water, paprikas, salt, then simmer 2 hours:

Ingredients you will need

Tomato

Sausage

Water

Pork

Salt

Add the pork, the sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas.

Ingredients you will need

Crushed Tomatoes

Sausage

Water

Pork

Add salt to taste.

Ingredients you will need

Salt

Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.

Ingredients you will need

Pork Shoulder

Cut up the sausage links and return to the pot, add chickpeas, parsley:

Ingredients you will need

Sausage Links

Chickpeas

Parsley

Equipment you will use

Pot

Remove the sausages from the pot and cut them into chunks, then return them to the pot.

Ingredients you will need

Sausage

Equipment you will use

Pot

Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further.

Ingredients you will need

Chickpeas

Parsley

Salt

Excellent served with crusty bread and red wine.

Ingredients you will need

Crusty Bread

Red Wine

Equipment

Frying Pan

Pot

Bowl

Ingredients

Servings:

1Tbsp

extra virgin olive oil 1kilograms

pork shoulder, cut into 1-2 inch chunks 1serving

Salt 1large

onion, chopped 1large

carrot, chopped 1clove

All of the from 1 head garlic, peeled and chopped 454grams

hot Italian sausage links (not loose) or Spanish chorizo (use gluten-free sausages for gluten-free option)425grams

crushed tomatoes 828milliliters

water 2Tbsps

sweet paprika 1teaspoon

hot paprika (can sub 1/4 teaspoon red chili flakes)1teaspoon

smoked paprika 850grams

chickpeas, drained and rinsed 1bunch

parsley, chopped

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Rodney Strong Knights Valley Estate Cabernet Sauvignon with a 4.3 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.