Pork and Chickpea Curry

This recipe came from neighbour Anne, and has been modified to substitute pork, for lamb (I am not a lamb guy.) I used boneless pork chops, trimmed of fat. Chicken would work just as well. The recipe seems lengthy, but once you have the ingredients together, your work is done; it is all about the spicing. I would love to show you a photo – but it is a stew – not necessarily photogenic, only delicious.


  • 1 pound or more of lean pork cut into 1 inch cubes
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon roughly minced fresh rosemary leaves
  • 1 teaspoon roughly minced fresh thyme leaves
  • 1/4 teaspoon ground fennel seeds
  • Kosher salt and freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 cup chopped yellow onion
  • 1 teaspoon ginger
  • 1 tablespoon minced garlic
  • 1 cup vegetable stock
  • 1 (13.5-ounce) can coconut milk
  • 6 oz tomato paste
  • 1 stick celery sliced
  • 1/2 cup red wine
  • 1 cup carrots sliced
  • 3 small white potatoes, sliced
  • 1/2 cup raisins
  • 2 tablespoons brown sugar
  • 1 can of chick peas (strained)
  • 1/4 to 1/2 teaspoons Harissa (recipe below)


Place the cubed pork in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 1 tablespoon salt, and 1 teaspoon pepper. Add the seasonings to the pork, toss well to coat, and set aside for 15 to 30 minutes.

Meanwhile, heat the oil in a large (11-inch) Dutch oven over medium heat. Add the onion and ginger and sauté for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the pork and all the seasonings from the bowl, and sauté for 10 to 15 minutes, stirring occasionally, until the pork is evenly browned. Add the vegetable stock, coconut milk, wine, tomato paste, brown sugar, and harissa (see below). I put everything in a slow cooker on low for 3-4 hours or more.

Two hours before dinner, add the carrots, potatoes, celery, raisins and chick peas. Serve hot in shallow bowls with rice, or roasted potatoes, or roasted cauliflower florets, a dollop of yogurt or sour cream, and a sprinkling of parsley.

Harissa (harissa is something usually presented as a paste or sauce, but the recipe below yields a spicy powder.) It may seem redundant to add harissa when so many spices are involved, but go with me on this, and harissa is always good to have on hand.  Also your supermarket may carry harissa paste in its ethnic foods section (Thrifty Foods in British Columbia carries harissa).

  • 1/4 tsp. cayenne
  • 1/4 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. coriander seeds
  • 1 tsp. cumin
  • 1/2 tsp. caraway seeds
  • 1/2 tsp. fennel seeds
  • 1 tsp. cracked pepper
  • 1/2 tsp. ginger
  • 1/4 tsp. cinnamon
  • mint if available


Mortar and pestle to crush the seeds and you are good to go. Keep the spice mix in the freezer – it will come in handy.