Discover a wonderfully hearty and flavorful dish that's perfect for a cozy family meal. This Oven-Baked Pork with Chickpeas and Onions combines tender, juicy pork with creamy chickpeas in a rich, savory tomato and bell pepper sauce. The secret lies in marinating the pork and slow-cooking it to perfection, creating a dish that is both comforting and impressive. It's an ideal recipe for a weekend dinner when you have a little extra time to create something truly special.
Delicious Oven-Baked Pork with Chickpeas and Onions
Ingredients for Pork with Chickpeas and Onions
- 750 g boneless pork
- 300 g chickpeas
- 200 g yellow onion
- 4 cloves of garlic
- 200 g tomatoes
- 100 g sweet bell pepper
- 25 ml olive oil
- salt, black pepper, soy sauce, spices to taste
- green onions for garnish
How to Make Oven-Baked Pork with Chickpeas and Onions
Soak the chickpeas in cold water for 12 hours, changing the water every 3-4 hours if possible. Soaking chickpeas helps them cook faster and also prevents bloating.
Soaking chickpeas in cold water for 12 hours
Place the soaked chickpeas in a stockpot, add 3 liters of cold water, and bring to a boil. Cover the pot tightly and simmer over moderate heat for 1.5-2 hours. Salt to taste at the very end. Drain the cooked chickpeas in a colander.
Boiling the soaked chickpeas
Cut the pork into thick slices across the grain, about 2-2.5 centimeters (about 1 inch) thick. For this recipe, I recommend choosing pork with a little bit of fat to keep it juicy; pork shoulder would also be a great choice.
Slicing the pork into thick pieces
Gently tenderize the pork slices using a meat mallet, a potato masher, or even a rolling pin. If you don’t have any of these tools, a simple flat stone will do the trick.
Tenderizing the sliced pork pieces
Marinate the pork: rub it with fine table salt (without additives), a drop of soy sauce, ground black and red pepper, and olive oil. Refrigerate for 30 minutes.
Rubbing the meat with salt and spices. Marinating for 30 minutes
Cut the onions into thick rings and place them in a baking sleeve (roasting bag). Arrange the marinated pork slices on top of this onion bed. Tie the sleeve at both ends, but not too tightly—if it’s sealed completely, the bag might burst from the heat.
Placing sliced onions in a baking sleeve, with marinated meat on top
Preheat the oven to 200°C (400°F). Bake the pork for 25 minutes on the middle rack.
Baking the meat for 25 minutes in the oven at 200°C
Meanwhile, while the chickpeas are cooking, prepare the sauce. Crush the garlic cloves with a knife and chop them finely. Blanch the tomatoes in boiling water, peel the skin, and dice them. Core and seed the sweet bell pepper, remove the membranes, and slice it into strips.
Slicing garlic, tomatoes, and sweet pepper for the sauce
In a preheated pan with olive oil, quickly sauté the garlic. Add the diced tomatoes and bell pepper strips, and simmer the vegetables for 10 minutes. At the end, salt to taste and add the onions that the meat was baked on to the sauce.
Sautéing the chopped vegetables, seasoning with salt, and adding the onions the meat was cooked on
In a deep skillet, place the cooked chickpeas, then the pieces of meat on top. Add a tablespoon of sauce over each piece of pork. Transfer everything to a preheated oven at 230°C (450°F) for 5-8 minutes. Garnish with green onions before serving.
Transferring the cooked chickpeas to a skillet, topping with the stewed meat, pouring over the sauce, and baking for 5-8 minutes at 230°C
Serve this delicious pork and chickpea dish hot, garnished with fresh green onions for a burst of color and freshness. It pairs beautifully with a side of crusty bread to soak up the delicious sauce, or a simple green salad. We hope this recipe brings warmth and joy to your dinner table. Enjoy sharing this wonderful meal with your loved ones!
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