Pork Ragu With Moroccan Flavors
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Lemons2 1/2 tsp Olive Oil, divided1 tsp Coriander2 tsp Paprika1/2tsp cumin (I used more than that)1/4 tsp ginger + a pinch divided1 1/2 lbs boneless pork chops, cubed, trim all fat1 14 oz can of chicken broth1 Cup butternut squash, 1/2 inch dice1 cup carrots, sliced1 cup canned chickpeas (garbanzos)1/2 cup onion, chopped (I used more)1/2 cup canned diced tomatoes (I used fresh)2 cloves garlic (I used 3)dash of hot saucepinch of cinnamon
1. Zest and juice the lemon to get 1 Tbsp of zest and 2 tbsp of juice. Reserve the zest.
2. Combine the juice, 1/2 tsp of olive oil, paprika, coriander, cumin, salt (if you're using it) pepper, 1/4 tsp of ginger in a medium bowl. Add pork and stir to coat. Marinate 15 Minutes to 4 hours.
3. Heat the remaining 2 tsp of oil in a non-stick skillet over medium heat. Add the pork and cook for 2-3 minutes until the outsides are no longer pink, and are beginning to brown. Transfer meat to plate.
4. Add broth, squash, carrots, chickpeas, onion, tomato, garlic, hotsauce, cinnamon, reserved zest, and pinch of ginger to the pan. Bring to boil, stirring occasionally.
5. Reduce heat and simmer. Cook until the veg is tender, 20-30 minutes. Stir in pork and cook 4-5 minutes more.
Serving Size: 4 servings 1 1/4 Cup each
Number of Servings: 4
Recipe submitted by SparkPeople user REOSHANA.
2. Combine the juice, 1/2 tsp of olive oil, paprika, coriander, cumin, salt (if you're using it) pepper, 1/4 tsp of ginger in a medium bowl. Add pork and stir to coat. Marinate 15 Minutes to 4 hours.
3. Heat the remaining 2 tsp of oil in a non-stick skillet over medium heat. Add the pork and cook for 2-3 minutes until the outsides are no longer pink, and are beginning to brown. Transfer meat to plate.
4. Add broth, squash, carrots, chickpeas, onion, tomato, garlic, hotsauce, cinnamon, reserved zest, and pinch of ginger to the pan. Bring to boil, stirring occasionally.
5. Reduce heat and simmer. Cook until the veg is tender, 20-30 minutes. Stir in pork and cook 4-5 minutes more.
Serving Size: 4 servings 1 1/4 Cup each
Number of Servings: 4
Recipe submitted by SparkPeople user REOSHANA.
Nutritional Info Amount Per Serving
- Calories: 319.5
- Total Fat: 11.7 g
- Cholesterol: 53.3 mg
- Sodium: 712.6 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 9.1 g
- Protein: 25.8 g
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