Pork Carrot Chickpea Stew
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Slow Cooker Pork Butt, Carrot, & Chickpea Stew

A delicious, hearty & healthy stew recipe that you can cook in the slow cooker.
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Main Course
Cuisine: American, Mediterranean
Keyword: chickpea, couscous, crockpot, pork butt, slow cooker, stew
Servings: 4 Servings
Calories: 616kcal
Author: Housewives of Frederick County

Ingredients

  • - 1/2 cup low-sodium chicken broth
  • - 2 Tbsp flour
  • - 1 Tbsp grated fresh ginger
  • - 2 tsp ground cumin
  • - 1 tsp ground coriander
  • - Kosher salt & pepper
  • - 1 2 1/2 lb pork butt, well trimmed and cut into 2 inch pieces
  • - 1 28 oz can diced tomatoes, drained
  • - 8 oz medium carrots cut into 2 inch pieces
  • - 4 cloves garlic smashed
  • - 1 red onion cut into 3/4 inch wedges
  • - 1/2 cup dried apricots quartered
  • - 1 15 oz can chickpeas, rinsed
  • - 1 cup couscous
  • - Chopped fresh cilantro

Instructions

  • In a 5 to 6 quart slow cooker, whisk together the broth, flour, ginger, cumin, coriander, and 1/2 tsp each salt & pepper.
  • Add the pork, tomatoes, carrots, garlic, onion and apricots and toss to combine. Cook, covered, until the pork is tender and easily pulls apart, 4 1/2 to 5 1/2 hours on high or 7 to 8 hours on low.
  • 10 minutes before serving, add the chickpeas to the pork and prepare the couscous according to package directions. Serve the pork, vegetables and any pan juices over the couscous and sprinkle with cilantro.