Spanish Pork with Chickpeas

Total Time:
40 min
20 min
20 min

4 servingss

  • 2 bunches spring onions or scallions, halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (hot or sweet)
  • 1 large pork tenderloin (about 1 1/2 pounds)
  • 2 cloves garlic, thinly sliced
  • 1 15 -ounce can diced tomatoes, drained, juices reserved
  • 1 15 -ounce can chickpeas (do not drain)
  • 1 cup jarred roasted red peppers, drained and sliced
  • 1 tablespoon almond butter
  • 1 teaspoon sherry vinegar or red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).

  • Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.

  • Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, 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 pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.

  • Photograph by Ryan Dausch

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    Recipe courtesy of Bobby Flay