• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greek Foodie logo

  • MY GREEK PANTRY
  • ABOUT
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Hello!
  • My Greek Pantry
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Eat Like A Greek » Pork Stew With Chickpeas

    Pork Stew With Chickpeas

    Last updated September 23, 2021. Originally posted October 7, 2020 By Jenny Skrapaliori-Graves. 15 Comments.

    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    144 Shares
    Go to Recipe Print Recipe

    This slow-cooked pork stew with chickpeas is hearty and delicious. It has a few simple ingredients and delicate, rustic flavors.

    A plate with chickpea and pork stew.

    Pork stew with chickpeas is a recipe whose variations can be found all over Greece. This particular one is from Crete, from the area called Anogeia. It is traditionally cooked and enjoyed on the eve of the wedding.

    This Cretan version of this pork stew follows Cretan cuisine's simple beauty with few ingredients and beautiful flavors.

    What is the best cut of meat for this stew

    Pork shoulder is a cut of meat that is great for slow cooking and is perfect for this recipe. It is a fattier cut, so I brown the meat first, render some of this fat, turn it a little crispy, and create the fabulous fond full of flavor on the bottom of the pan.

    What is fond? The brown particles found on the pan after browning meat or vegetables are known as fond. Usually, the fond is dislodged from the pan's bottom and is incorporated into a (pan) sauce. That is called deglazing. Fond has a concentrated flavor that creates a beautiful sauce for a steak or sautéed vegetables. In this case, the fond at the bottom of the dutch oven infuses a great flavor to this stew.

    Ingredients

    • Pork shoulder stew meat
    • Chickpeas
    • Red onion
    • Wine
    • Tomatoes
    • Sun-dried tomatoes.
    • Extra virgin olive oil
    • Sea salt
    • Freshly ground pepper
    • Ground cumin

    How to make this pork stew

    Soak the chickpeas overnight in plenty of water. Half an hour before cooking, rinse them well, put them back in a bowl, add plenty of water and a tablespoon of baking soda.

    Left image: Chickpeas soaking in water. Right image. Meat pieces browned in olive oil.

    When ready to start cooking, rinse chickpeas well, add them to a pot with plenty of water. Bring them to a boil and cook until soft but not mushy. Save 2 cups chickpea water. (Image 1)

    Preheat the oven at 315 degrees.

    While chickpeas cook, prepare the meat. Pat pork pieces with a paper towel to blot extra moisture. Season with sea salt and pepper.

    Heat 2-3 tablespoons olive oil in a dutch oven or ovenproof pot. Add 3-4 pork pieces and brown all over. Remove browned pieces to a plate and repeat the process until all are browned. (Image 2)

    Pork stew meat preparation in a black pot.

    Move stew pieces back in the pot, in high heat. Carefully add the wine and let the alcohol evaporate. (Image 3)

    Add the onions, chickpeas, tomatoes, and season with sea salt, freshly ground pepper, 2 tablespoons cumin, and cayenne pepper (to taste). Stir everything together. You can add a little saved chickpea water if needed. Cover and place pot in the oven. (Image 4)

    Cook for 60 min.

    Stir and add the sun-dried tomatoes, cover and continue cooking in the oven for 30 more minutes. (Image 5)

    Uncover, add a little chickpea water if needed, stir and continue cooking for 30 more minutes. (Image 6)

    Let the pork stew stand for 15 minutes. Adjust sea salt and pepper to taste and serve.

    A dutch oven with chickpea and pork stew.
    • Different varieties of chickpeas need more or less soaking time. If available, I like to use a small Italian chickpea variety called sultano that only requires 2 hours of soaking.
    • Substitute dried chickpeas with canned chickpeas.
    • Instead of tomatoes use 2 tablespoons of tomato paste diluted in a cup of water.
    • If wine is not available or wanted use a cup of veggie or chicken stock.
    A bowl of pork stew on a table in front of a window.

    You may also like:

    • Chickpea lemon soup is a beloved soup and is pretty easy to make.
    • This old fashioned beef stew recipe has a delicious sauce worthy of lots of bread dipping.
    • This delicious chicken stew with lemony cannellini beans makes a rustic, simple meal that will satisfy and comfort.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    A plate with chickpea and pork stew.

    Pork Stew With Chickpeas

    by Jenny | The Greek Foodie
    This slow cooked pork stew with chickpeas is hearty and delicious. It has a few simple ingredients and delicate, rustic flavors.
    5 from 7 votes
    Print Recipe
    Prevent your screen from going dark
    Pin Recipe
    Prep Time 10 mins
    Cook Time 2 hrs
    Course Main Course
    Cuisine Cretan, Greek
    Servings 6
    Calories 368 kcal

    Equipment

    • A 5 QT dutch oven or an oven proof pot

    Ingredients
      

    • 2 lbs pork shoulder
    • 1 lbs chickpeas
    • ½ extra virgin olive oil
    • 1 red onion diced
    • 1 cup wine
    • 14 oz tomatoes
    • 1 cup sundried tomatoes roughly chopped (optional)
    • 2 tablespoons ground cumin
    • sea salt
    • freshly ground pepper

    Instructions
     

    • Soak the chickpeas overnight in plenty of water. 
      Half an hour before cooking rinse them well, put them back in a bowl, add plenty of water and a tablespoon of baking soda.
    • When ready to cook, rinse chickpeas well, add them in a pot with plenty of water. Bring them to a boil and cook until soft but not mushy. Save 2 cups chickpea water.
    • Preheat the oven at 315 degrees.
      While chickpeas cook, prepare the meat. Pat pork pieces with a paper towel to blot extra moisture. Season with sea salt and pepper.
      Heat 2-3 tablespoons olive oil in a dutch oven or oven proof pot. Add 3-4 pork pieces and brown all over. Remove and repeat process until all pieces are browned.
    • Move stew pieces back in the pot, in high heat. Add the wine and let alcohol evaporate.
      Add the onions, chickpeas, tomatoes and season with sea salt, freshly ground pepper, 2 tablespoons cumin and cayenne pepper (to taste). You can add a little saved chickpea water if needed. Cover and place pot in the oven.
      Cook for 60 min.
    • Stir and add the sun-dried tomatoes, cover and continue cooking in the oven for 30 more minutes.
      Uncover, add a little chickpea water if needed, stir and continue cooking for 30 more minutes.

    Notes

    Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.

    Nutrition

    Calories: 368kcalCarbohydrates: 37gProtein: 28gFat: 10gSaturated Fat: 3gCholesterol: 62mgSodium: 130mgPotassium: 1422mgFiber: 9gSugar: 13gVitamin A: 757IUVitamin C: 19mgCalcium: 103mgIron: 7mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Pork Stew With Chickpeas
    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    144 Shares
    « Greek Lemon Chicken Soup - Kotopoulo Soupa Avgolemono
    Sweet Potato Gratin with Gruyère and Prosciutto »

    Primary Sidebar

    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

    EAT LIKE A GREEK!

    A plate with two stuffed eggplants and some herbs.

    Papoutsakia - Greek Stuffed Eggplants

    Dolmadakia - Stuffed Grape Leaves

    A serving bowl with lentils with rice two lemon wedges and utensils.

    Lentils With Rice - Moudjentra

    A bowl with taramasalata in the center. Around it pieces of bread, a lemon cut in half, a bowl of olives and two spoons.

    Taramosalata

    A glass teapot with mountain tea sprigs and water on a dark table, backlit with day light.

    Greek Mountain Tea

    Comfort Food

    Feta Cheese Puff Pastries With Leeks And Dill

    Vegetarian Moussaka With Plant Based Beef

    A plate with soutzoukakia-cumin meatballs.

    Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Low Carb Turkey Meatballs & Gravy

    A plate with spaghetti and greek tomato basil sauce

    Greek Spaghetti Sauce With Tomatoes & Basil

    Three pizza boats, peinirli on a platter.

    Easy Peinirli - Greek Pizza Boats

    Footer

    © 2023 · The Greek Foodie · All Rights Reserved