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Pork shurpa with chickpeas

0
2566
Kitchen Eastern
Calorie content 46.8 kcal
Portions 4 port.
Cooking time 6 h
Proteins * 2.1 gr.
Fats * 3.7 gr.
Carbohydrates* 4.5 gr.
* per 100 gr. product
Pork shurpa with chickpeas
Content

Pork Shurpa with Chickpeas is a thick, rich first course that will be a great option for a complete family dinner. Be sure to cook such a shurpa, and your family and friends will be delighted with the delicious main course.

Ingredients

Cooking process

step 1 out of 10
Pre-soak the required amount of chickpeas in cold water, after rinsing it well under running water. It will be enough 4-6 hours, but you can soak in the evening all night.
step 2 out of 10
Rinse the pork thoroughly under cool running water, then dry the prepared meat using paper towels or napkins, and cut into large pieces.
step 3 out of 10
Peel the onions, rinse under cold water and cut into thin half rings. Pour a small amount of vegetable oil into a saucepan with a thick bottom, heat well over moderate heat, put the prepared onions and fry until golden brown.
step 4 out of 10
Then lay out the prepared pork and fry the meat together with onions until a uniform golden crust, stirring occasionally.
step 5 out of 10
Wash the carrots well, and then peel them with a vegetable peeler. Then coarsely chop the carrots and add to the rest of the ingredients in the saucepan. Drain the chickpeas and add to the rest of the ingredients. Pour in the required amount of drinking water. Cover and simmer for about 1 hour.
step 6 out of 10
Wash the potatoes thoroughly and then peel them using a vegetable peeler. Cut the peeled potatoes into large pieces.
step 7 out of 10
Wash the bell peppers thoroughly under running water, then remove the seeds and core, rinse again in cool water and shake off excess moisture. Chop the peeled bell pepper and send it to the pan along with the potatoes. Season with salt to taste and cook for another 30 minutes.
step 8 out of 10
Wash the tomatoes thoroughly in cool water, pat dry with paper towels. Then remove the stalk and cut into large pieces. Place with the rest of the ingredients. Add bay leaves, black pepper and cumin to taste. Stir, cover and cook for another 10-15 minutes over low heat.
step 9 out of 10
Favorite greens, I used dill and parsley, rinse well in cool water, and then shake off excess moisture and chop with a knife. Stir well and bring to a boil. Remove from heat. Then cover and leave to infuse for about 15 minutes.
step 10 out of 10
Serve appetizing thick pork shurpa with chickpeas on the dining table in portions. The dish will look great at any family meal.

Enjoy a fragrant, rich dish!

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