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