Pork and chickpeas are very well-priced. While bacon tends to be more expensive, pork lions are often a great value. I decided to a pork dish because of what I had in my pantry already, such as; beans and rice, corn, garlic, chickpeas, and cumin. One way or the other, pork and chickpeas are delicious. It’s important to know what works well with your different meats, so you can assess what you might already have in your selection, and just purchase the protein accordingly.

Ingredients:

Prep: Cook: Ready: Serves:
10m 35m 45m 4

Pork & Chickpeas Directions:

To start, preheat the oven to 350° and we will create a nice base that can slow roast along with the pork while it cooks.

Separately, I’m going to prep 1/2 cup rice to cook in 1 cup of water as an additional side.

Step 1: Add 1 can of chickpeas into a medium-sized pot

Step 2: Now add 1/2 cup mix of garlic (full) and onions (chunks) into the pot
Step 3: Add 1 tbsp cumin spread on top of the chickpeas and onion
Step 4: Add 1 can of green beans, 1  can of corn niblets (or fresh veggies if you’ve got them.)
Step 6: Now spice it up with 1 tbsp of thyme and 2 pinches of salt
Step 7: Lay 2 pounds of pork loins into the pot
Cover this pork dish with nutritional yeast if you have it, and as a final splash of juice before going into the heat of the oven, drizzle the chickpea liquid over the full pot of food.
For added flavor, you can mix a 1/2 cup of sauce, consisting of lime juice and BBQ sauce.  Anything else that fits the profile you can splash in, drizzle on top, and let the slow roast do the work.
Step 8: Preheat oven to 350° and place inside for 45 mins

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