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Menu Plan for the week of Nov. 22, 2013:  Monday's Recipes

Pork and Chickpea Stew

Cooking time: 45 minutes for menu          Cooking schedule: see below for instructions

    This uses the rest of the chickpeas from Friday's salad. 

Pork and Chickpea Stew                                Preparation and cooking time:   45 minutes 
    Put everything in the pot and let it cook - stews are easy.  This has just a hint of North African flavors (despite the pork).

8oz (240gr) lean pork,  boneless chops or tenderloin
2 carrots
2 medium potatoes
1 cup chickpeas
1 onion
2 cloves garlic
2 tsp ginger
1 tsp paprika
1/2 tsp cumin
1 tsp rosemary
1 tsp fennel seeds
1/2 cup (4oz, 120ml) white wine
1 cup (8oz, 240ml) chicken stock
1 tbs tomato paste
1 tbs olive oil
1 tbs maizena dissolved in 2 tbs water

Cut pork into 1 1/2" (4cm) pieces. Roughly chop onion.  Mince garlic and ginger.  Roll-cut carrots (cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc.)  Quarter the potatoes the long way then cut in half or thirds depending on size. Put in a bowl of water to avoid discoloring.
Heat oil in medium saucepan over medium-high heat.  Add cumin, paprika, onion, pork and brown quickly.  Add garlic, ginger and sauté 1 minute.  Add carrots, rosemary, fennel seeds, wine, stock, tomato paste and bring to a boil.  Cover, reduce heat and simmer 5 minutes. 
  Add potatoes, chickpeas and simmer 30 minutes longer, just until vegetables are tender.   Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 - 10 minutes.
Dissolve cornstarch in chicken stock.  Uncover, increase heat and add cornstarch, stirring until sauce is thickened.  Serve directly from pot or ladle into serving bowl.

Cooking schedule: 45 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons,, knives, medium saucepan with lid, bowl Cut pork Chop onion Mince garlic, ginger Roll-cut carrots Cut potatoes, put in water

Sauté cumin, paprika, onion, pork Add garlic, ginger, sauté Add carrots, herbs, wine, stock, paste, boil Cover, simmer 5 minutes Add potatoes, chickpeas, cover, simmer    25 minute break Dissolve cornstarch in water Thicken stew Serve

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By Katie Zeller

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