When the weather gets chilly, finding a comforting dinner that’s both filling and easy to make can feel like a puzzle. Between long work days and busy family schedules, many of us default to the same old meals we’ve made dozens of times before. That’s where this pork and chickpea stew with cinnamon comes in – it’s a warm, satisfying dish that practically cooks itself. The combination of tender pork, hearty chickpeas, and a hint of cinnamon creates a meal that’s perfect for those nights when you want something cozy but don’t want to spend hours in the kitchen.
Suggestions for Ingredient Substitution
For those seeking a meat-free option, the pork shoulder can be replaced with firm tofu or seitan. These alternatives provide protein while absorbing the stew’s flavors. Adjust cooking time as these substitutes require less time to cook than pork. Chickpeas can be swapped with other legumes like white beans or lentils, maintaining the dish’s protein and fiber content. Use the same quantity as the original recipe. For a lower-sugar option, replace the Medjool dates with a tablespoon of tomato paste. This substitution adds depth and slight sweetness while reducing the overall sugar content. Adjust seasoning as needed to balance flavors.
| Preparation Time | 15-20 minutes |
| Cooking Time | 165-180 minutes |
| Total Time | 180-200 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 150-170 g
- Fat: 100-120 g
- Carbohydrates: 220-240 g
Ingredients
For the stew:
- 1/4 tsp cayenne pepper
- 1 medium red onion (roughly chopped)
- 3 pitted medjool dates (chopped)
- 4 garlic cloves (crushed)
- 3 lb boneless pork shoulder (cut into 1 1/2-inch cubes)
- 1 tsp kosher salt
- freshly ground black pepper
- 1 large bay leaf
- 4 cinnamon sticks (3 inch each)
- 2 tbsp olive oil (I use Colavita extra virgin olive oil)
- 1 can whole peeled tomatoes (crushed by hand)
- 2 cans chickpeas (drained and rinsed)
- 1 tbsp red wine vinegar
For serving:
- thin slices red onion
- torn mint leaves (freshly torn for best aroma)
Step 1: Prepare and Sear the Pork
Begin by patting 3 lb.
of boneless pork shoulder (Boston butt) dry.
Trim the fat cap if needed and cut the pork into 4 pieces.
Season generously on all sides with kosher salt and freshly ground black pepper.
Heat 2 tablespoons of extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high heat.
Working in 2 batches, cook the pork, turning occasionally, until browned all over, which should take about 7–9 minutes per batch.
Transfer the seared pork to a plate and set aside.
Step 2: Sauté Aromatics and Spices
After removing the pork, pour off all but 2 tablespoons of fat from the pot.
Add four 3-inch cinnamon sticks and cook, stirring until they start to unroll, about 1 minute.
Next, add 1 medium red onion, coarsely chopped, and cook, stirring occasionally until softened, about 5–7 minutes.
Then, add 4 smashed garlic cloves and cook, stirring often until fragrant, approximately 1 minute more.
Step 3: Add and Cook the Remaining Ingredients
Stir in 3 chopped Medjool dates, 1 large bay leaf, ¼ teaspoon cayenne pepper, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt.
Season with black pepper and stir to combine all the flavors.
Add one 28-ounce can of whole peeled tomatoes and their juices, crushing with your hands as you go.
Pour in 5 cups of water and stir again to combine everything.
Step 4: Simmer the Pork
Return the pork along with any accumulated juices back to the pot.
Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
Partially cover the pot and cook, adjusting the heat as needed, until the pork is fork-tender, approximately 2½ to 3 hours.
Step 5: Finish the Stew
Transfer the cooked pork to a medium bowl and shred it using two forks.
Return the shredded pork to the pot.
Add two 15-ounce cans of rinsed chickpeas and bring the stew to a boil once more.
Reduce the heat, cover, and simmer until the chickpeas are very tender, about 25–30 minutes.
Remove the pot from heat and stir in 1 tablespoon of red wine vinegar.
Taste the stew and adjust with more salt or additional vinegar if needed.
Step 6: Serve and Garnish
Divide the stew among serving bowls.
For garnishing, top each bowl with sliced red onion and torn mint leaves.
Enjoy your delicious and hearty stew!
Do Ahead: This stew can be made a day in advance.
Allow it to cool, then cover and chill.
When ready to enjoy, reheat gently on the stove.
