Spanish Pork with Chickpeas
- Level: Easy
- Yield: 4 servingss
-
- Nutritional Analysis
- Per Serving
- Calories
- 440 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 100 milligrams
- Sodium
- 880 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 6 grams
- Protein
- 42 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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.