Pork Meat Loaf With Chickpeas Recipes

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Easy pork and chickpea stew image

An easy pork and chickpea stew that looks as though you slaved over it all afternoon but it only takes 30 minutes! Full of hearty flavour and everything all in one pot! See the tip at the bottom of the recipe for how to make a veggie version, too. Each serving provides 279 kcal, 22g protein, 18.5g carbohydrates (of which 8g sugars), 12g fat (of which 2.5g saturates), 6.5g fibre and 1.3g salt.

Provided by Miguel Barclay

Categories     Main course

Yield Serves 4

Number Of Ingredients 11

2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
1 red pepper, sliced
1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½-1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 chicken or pork stock cube
salt and freshly ground black pepper


  • Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.
  • Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
  • Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
  • Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.

Nutrition Facts : Calories 279kcal, Carbohydrate 18.5g, Fat 12g, Fiber 6.5g, Protein 22g, SaturatedFat 2.5g, Sugar 8g


Pork With Peppers and Chickpeas image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 teaspoons smoked Spanish paprika
Salt and ground black pepper
2 ounces smoked slab bacon, diced
1 boneless pork loin, about 1 1/2 pounds, cut in half
1 red bell pepper, cored, seeded and slivered
1 green bell pepper, cored, seeded and slivered
1 medium-size onion, peeled and slivered
4 large cloves garlic, peeled and slivered
1 teaspoon dried marjoram
2 cups canned chickpeas, rinsed
1 cup chicken stock
1 tablespoon sherry vinegar


  • Mix 1 teaspoon paprika with salt and pepper to taste and rub all over meat. Set aside. Place bacon in a 3- to 4-quart casserole over medium-high heat and sizzle until lightly browned. Remove. Place pork in casserole and briefly brown on all sides. Remove.
  • Reduce heat to low. Add peppers, onion and garlic and sauté until soft. Return bacon to pan, add remaining 1/2 teaspoon paprika and cook, stirring, for a minute. Stir in marjoram, chickpeas and stock. Simmer, covered, about 30 minutes, until sauce has reduced and intensified. Stir in vinegar. Put pork in casserole, baste with sauce, cover and cook about 20 minutes, until done just shy of medium (an instant-read thermometer should register 130 degrees in the center of the meat; the temperature will increase as the meat rests).
  • Remove pan from heat and season with salt and pepper. Leave casserole covered for 10 minutes. To serve, slice meat in medallions about ½-inch thick, arrange on a platter and spoon sauce around meat.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 647 milligrams, Sugar 5 grams, TransFat 0 grams



I had been wondering why I never hear about meatloaf made with pork, so I decided to find out. Turns out people do make pork meatloaf, so I set out to create my own. I think it's a winner! Photo: www.life123.com

Provided by Ellen Bales

Categories     Meatloafs

Time 1h30m

Number Of Ingredients 8

2 lb ground pork
2 eggs
1 pkg stove top stuffing mix for pork
1 pkg mccormick's pork gravy mix
1 c water
1/2 c chopped onion
1/2 tsp salt
1/4 tsp pepper


  • 1. In a large bowl, combine the pork, onion, and stuffing mix. Beat the eggs slightly and add to the mixture. Add salt and pepper.
  • 2. In a small saucepan, prepare the pork gravy mix as directed. Add half the cooked gravy to the meat mixture; reserve the other half gravy and keep warm.
  • 3. Shape the meat mixture into a loaf and place in a standard loaf pan.
  • 4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes. Remove from oven; pour off any grease.
  • 5. Top meatloaf with remaining half of the gravy. (May microwave the gravy for 30 seconds if it is no longer warm.) Let meatloaf stand for 5 minutes before slicing.


Meatloaf With Chickpeas image

This recipe intrigued me because it had all the ingredients I liked, plus the fact that I would be getting more fiber in the meal. The chickpeas are "hidden" in the meat loaf, so a bonus for anyone who does not like beans. I am not a big fan of ketchup, so next time I may try chili sauce....(mind you, the other ingredients masked the taste quite well). As I was cooking for my DH and myself, I divided the meat mixture into 2 smaller loaf pans and froze one. The loaf was quite moist, so freshly ground up flaxseed ( 2 T - 1/4 cup) could be an option that I might use for the next time.

Provided by Abby Girl

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

1 large onion, chopped
3 garlic, chopped
1 lb lean ground beef
2 cups chickpeas, finely chopped
3/4 cup breadcrumbs
1 egg
1/2 cup chili sauce or 1/2 cup ketchup
2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon red pepper sauce
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley, chopped
2 1/4 tablespoons flax seeds (optional)
2 tablespoons chili sauce or 2 tablespoons ketchup
1 tablespoon Dijon mustard


  • In a food processor, puree onion with garlic. In a large bowl, combine onion mixture, beef, chickpeas, breadcrumbs, egg, chili sauce, mustard, Worcestershire, hot pepper sauce, cumin, salt, pepper and parsley. Knead together lightly.
  • Transfer to a 9 - 5 loaf pan and smooth top. Bake in at 350°F oven for 45 minutes or until meat thermometer inserted into centre of loaf reads at least 160°F.
  • To prepare topping, combine chili sauce with mustard; spread over the loaf. Bake, uncovered for 30 minutes.
  • Note: For smaller portions, divide the loaf into 2 smaller loaf pans. Cooking time is the same. I used the food processor to chop up the chickpeas. I am not a fan of store bought (dried out) bread crumbs, so I used 3 slices of flax seed bread. Regular or whole wheat bread could be used.

Nutrition Facts : Calories 386.8, Fat 10.6, SaturatedFat 3.6, Cholesterol 84.4, Sodium 1099.7, Carbohydrate 47.2, Fiber 7.2, Sugar 5.7, Protein 25.2


Uncle Bill's Meat Loaf With Chickpeas image

The chickpeas add another great texture to the meat loaf. I find that using both types of ground beef adds moisture to the meat loaf.

Provided by William Uncle Bill

Categories     Meatloaf

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 19

1 large onion, chopped
4 large garlic cloves, chopped
1/2 lb lean ground beef
1/2 lb ground beef
2 cups canned chick-peas, drained and finely chopped
3/4 cup dried regular breadcrumbs
1 large egg, beaten
1/2 cup chili sauce
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce or 1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped parsley (fresh)
1/4 cup diced green pepper
1/4 cup diced sweet red pepper
2 tablespoons chili sauce
1 tablespoon Dijon mustard


  • Preheat oven to 350°F.
  • In a food processor, puree' onion and garlic.
  • In a large bowl, combine onion/garlic puree', both ground beef, chickpeas, breadcrumbs, beaten egg, chili sauce, Dijon mustard, Worcestershire sauce, hot pepper sauce, cumin, salt, pepper and parsley; mix well to blend.
  • Transfer mixture to a lightly oiled 9" x 5" loaf pan, press mixture firmly down and smooth the top.
  • Cover with aluminum foil and bake in preheated 350 F oven for 45 minutes or until tested with a thermometer inserted into the center of the loaf; shoud read at least 160 - 165°F.
  • In the meantime, prepare the topping in a small bowl, combine chili sauce and Dijon mustard.
  • Remove loaf from oven and drain any fat that may have accumulated.
  • Spread the chili sauce/Dijon mixture over the loaf.
  • Immediately return meat loaf to oven and bake uncovered for another 30 minutes at 350°F.
  • Remove from oven and let rest for about 15 minutes before slicing.
  • This meat loaf is excellent eaten cold in a sandwich.


Slow-Cooked Pork with Chickpeas image

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.

Provided by Andy Baraghani

Categories     Pepper     Fennel     Pork     Garlic     White Wine     Onion     Chickpea     Parsley     Winter     Dinner     Entertaining     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 15

1 Tbsp. crushed red pepper flakes
1 Tbsp. whole black peppercorns
1 Tbsp. fennel seeds
4 lb. boneless pork shoulder, fat cap trimmed to 1/4"
2 Tbsp. kosher salt
4 Tbsp. extra-virgin oil, divided
1 medium onion, sliced into 1/2"-thick rounds
1 head of garlic, halved crosswise
4 fresh bay leaves
2 cups dry white wine
2 (15.5-oz.) canned chickpeas, rinsed
1/2 lemon
3 Tbsp. finely chopped parsley
Special Equipment
A spice mill or mortar and pestle


  • Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
  • Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
  • Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
  • Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
  • Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
  • Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
  • Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
  • Do Ahead
  • Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.


Pork Meat Loaf With Chickpeas image

Make and share this Pork Meat Loaf With Chickpeas recipe from Food.com.

Provided by Pinay0618

Categories     Meatloaf

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

four 1-inch-thick slices Italian bread, crusts removed
1 cup milk
4 ounces sliced bacon
4 ounces sliced prosciutto
1 medium onion, thinly sliced
2 garlic cloves, very finely chopped
4 sun-dried tomatoes packed in oil
1 roasted red pepper from a jar
2 large eggs
2 tablespoons chopped flat leaf parsley
1 teaspoon chopped thyme
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
kosher salt & freshly ground black pepper
2 1/2 lbs ground lean pork
1 tablespoon extra-virgin olive oil, plus more for brushing
1 cup tomato puree
1 cup chicken stock or 1 cup low-sodium broth
1/2 cup prepared plain hummus


  • Preheat the oven to 350°. Soak the bread slices in the milk until well saturated. Remove from milk and squeeze dry. In a food processor, pulse the bread, bacon and prosciutto. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Pulse in the parsley, thyme, crushed red pepper, oregano and 1 teaspoon each of salt and pepper. Transfer to a bowl and knead in the pork.
  • Preheat the broiler. Pat the mixture into two 8-inch-long loaves. In a large nonstick roasting pan, heat the 1 tablespoon of oil. Transfer the loaves to the pan and cook over moderate heat until the bottoms are browned, 6 minutes. Brush the tops with oil and broil until slightly browned, 8 minutes. Lower the oven to 350°.
  • In a cup, combine the tomato puree, stock and hummus. Pour the mixture into the roasting pan and cook for 30 minutes, or until an instant-read thermometer inserted into the center of one of the loaves registers 180°. Light the broiler.
  • Spoon some of the sauce over the loaves and broil for 5 minutes, until browned. Transfer to a platter and serve with the gravy.

Nutrition Facts : Calories 549.6, Fat 42.6, SaturatedFat 15, Cholesterol 163.6, Sodium 345.5, Carbohydrate 9.7, Fiber 1.9, Sugar 2.7, Protein 31

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