Pork and Chickpea Curry Stew

1 tsp ground Coriander
1 tsp ground Cumin
1/2 tsp White Pepper
1 tsp Turmeric, ground
1 tbsp Garlic
1 large Onions, diced
2 medium whole Tomatoes, diced (or 15 ounce can)
2 cup (8 fl oz) Water
1 cup Chickpeas (or 15oz can)
2 tbsp packed Brown Sugar
2 tbsp Olivado Avacado Oil
2 tsp Chilli Powder
2 tbsp chicken base (low sodium)
4 serving pork chop cubed small
2 red bell peppers
1/3 cup Apple Cider Vinager

patience pays off

Preheat oven to 300 degree's.

Combine all the spices in a bowl and set aside, all measurements are for ground/powder form.

dice the tomato, pork, onion, and red bell pepper. Set aside.

Have the red wine vinegar and garlic ready to go, prep is key for this method.

1. heat avocado oil in large oven safe pot
2. add garlic, saute until starting to brown
3. add onion, saute until starting to turn translucent
4. add the spices and cook until fragrant, about 2 to 3 minutes. Stir constantly so they don't burn, this is the most important step!
5. add red wine vinegar to deglaze, then add pork and peppers and cook until reduced a bit
6. add the water, chicken base, chickpeas, brown sugar, chopped tomato, and stir to combine
7. Put in oven for 1.5 hours
8. Enjoy over brown rice!

Serving Size: Makes 8 servings