Chick Pea and Meat Stew



Chick Pea and Meat Stew

This chick pea and meat stew recipe is a popular assortment of ingredients used from the Middle East to Spain and to the U.S. Meats could be Lamb, Pork, Chicken or whatever is your favorite. Give it a try, I think you'll like it.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Sauces, Soups and Chowders
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings


  • 2 tablespoons oil
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1 can diced tomatoes
  • 6 cups water
  • 1 pound of pork butt cubed
  • 1 Andouille sausage sliced
  • 1 can chick peas
  • 1 russet potato cubed
  • 1 carrot cubed
  • 1/2 head of cabbage cut-up
  • Salt and pepper to taste


  • Heat oil in large pot over medium-hot flame. Add the onion and saute until translucent and wilted. Add the garlic and saute another 1 to 2 minutes. Add the tomatoes and cook for about 4-5 minutes. Add the water, pork and sausage, bring to a boil, then reduce heat to medium-low and simmer covered for about 1 1/2 hours or until the meats are fork tender.
  • Add the chick peas, potatoes, carrots and cabbage and season with salt and pepper. Return to a simmer and cook for another 20 minutes or so until the vegetables are cooked through.
  • Adjust seasoning and serve in bowls or remove the meat and vegetables to a separate serving platter and serve the broth as a soup. Cooked rice or noodles can be added to the broth. Be inventive.

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