Yesterday, I made Crispy Chickpeas with Pork (which was delicious). While that was a successful recipe, I had other plans for how to use the pork- this tasty pork and chickpea soup by Woman’s Day. Budgeting-wise, this just goes to show how many meals you can get out of one package of ground meat!
Since we got a family pack of meat on sale, I made a big batch of the aforementioned chickpea recipe. I saved some of it to eat in wraps but the rest was used in this Pork and Chickpea Soup recipe. If you do not wish to make the above recipe first, that’s absolutely fine. The recipe below is written as though you are starting from scratch. If you make both recipes, let me know what you think, and which recipe you prefer!
Pork and Chickpea Soup
Ingredients
1 lb Ground Pork
1 tsp each Ground Cumin and Ground Coriander
1/2 tsp Chili Powder
Salt and pepper
1 Tbsp Olive Oil
1 Onion, thinly sliced
1/2 bunch cilantro, stems and leaves separated
32-oz container of low-sodium chicken broth
1 14-oz can of diced tomatoes
1 29-oz can of chickpeas, rinsed
2 tbsp. fresh lime juice, plus wedges for serving
Sliced radishes, for serving
Instructions
In a bowl, toss pork with cumin, coriander, chile powder, 1/4 tsp salt, and 1/2 tsp pepper.
Heat oil in a Dutch oven on medium. Add pork and onion and cook, breaking pork up into small pieces, until browned, 6 to 8 minutes. Of course, you can omit the onion completely if so desired. Depending on who I’m cooking for, I sometimes need to be careful to avoid certain foods that can easily irritate the stomach. Simply put, be mindful of who you’re cooking for.
As the pork and onion cook, finely chop the cilantro stems. Add to pot and cook, stirring for 1 minute. Add chicken broth and tomatoes (along with their juices). Cover and bring to a boil. Add chickpeas or your preferred replacement, reduce heat, and simmer for 10 minutes.
Stir in lime juice. Serve with cilantro leaves, radish slices, and lime wedges if desired.
Related:
Slow Cooker Honey Lime Pork Recipe
