Best Pork Meat Loaf With Chickpeas Recipes

SPANISH PORK WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
• Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
• Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
• Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.

MEATLOAF WITH CHICKPEAS

Steps:

• 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.

ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
• Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
• Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

UNCLE BILL'S MEAT LOAF WITH CHICKPEAS

Steps:

• 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.

SAVORY GARBANZO BEAN "MEAT" LOAF (CHICKPEA)

Steps:

• Drain and rinse chickpeas.
• Place chickpeas, garlic, olive oil and tahini in a food processor and puree.
• Place onions, carrots and celery in a large mixing bowl and add pureed chickpeas.
• Fold in remaining ingredients.
• Place in a greased loaf pan and bake at 325 for 45 minutes to 1 hour.
• You can also split the mix between two pans and freeze half for future.

SLOW-COOKED PORK WITH CHICKPEAS

Steps:

• 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.