Braised Pork with Spinach & Chickpeas
Serves 4
4 Tbsp. Olive oil
1 Large Onion ~ Chopped
4-5 Cloves of Garlic ~ Crushed & Chopped
1 lb. Boneless Pork ~ Cubed
1 28 Oz. Can Diced Tomatoes or 6 Fresh Tomatoes (Peel, De-seed & Dice)
2 Tbsp. Smoked Hot Paprika
1 Bay Leaf
14 Oz. Cooked Chickpeas or (1 can) Drained and Rinsed
8 Oz. Spinach leaves
8 Oz. Half and Half
Sea Salt
Freshly Ground Black Pepper
Preheat the oven to 350.
Heat 2 Tbsp. of the Olive oil in a Dutch oven and sauté the onion and garlic over medium heat until pale golden. Transfer to a bowl. Heat the remaining oil and cook the pork in batches allowing it to brown before turning.  Return the onion and garlic to the pot, add the tomatoes, paprika, and bay leaf, stir to blend and simmer for about 2 minutes. Cover the pot and place in the oven for 45 -60 minutes or until pork is tender.  Remove the bay leaf, add the chickpeas and spinach stir to blend, re-cover and let sit for 5 minutes. Add the cream, stir to blend, adjust the seasoning and serve with rice or over egg noodles.
