If you chickpeas are not on regular rotation at your home, you have been missing out. They have such a great nutty flavor but also they are mild enough to mesh will with other bold flavors. This one pot meal is packed with chickpeas, marinated artichokes, spinach, fennel seed, basil and pork. Mediterranean Pork & Chickpeas is a quick meal that has an amazing depth of flavor – perfect for a Homemade on a Weeknight meal!
Yes – this is a one pot meal! It starts on the stove top and ends up in the oven. It is best if you have a large saute pan (with a lid) that is also oven safe – like this 12inch Saute pan from Ninja Kitchen. But if you do not have an oven safe pan, you can transfer this to a casserole dish or 13×9 baking dish. If you need to do that – simply pour into the dish after you add the spinach and top with pork chops. Then cover with a lid or foil. You may have to increase the cook time by a few minutes – as the dish has to get up to temperature.
Every time I share a recipe with Chickpeas in it, I get asked if you can use Garbanzo Beans (or vice versa). Chickpeas and Garbanzo beans are in fact the same thing! The two different names are just cultural and regional differences – two names for the same bean. Just like Bell Pepper and Capsicum – same vegetable, two very different names. I have even started to see the labels on cans have both words on it, as it becomes more and more common to use them interchangeable. Because to be perfectly honest – the only reason I used Chickpeas for this recipe title was because it flows better.
When you are ready to serve this dish – be sure to check the seasoning on the chickpeas – specifically salt. Chickpeas have tendency to really absorb and mask the flavors of salt, so you want to make sure to get the right amount added to the dish.
Now Let’s Get Cookin’!
Mediterranean Pork & Chickpeas
- 1 12in Saute Pan with Lid oven safe
- 6 Thick-Cut Pork Chops boneless
- 1 tsp Celery Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 2 tbsp OIl
- ½ Small White Onion minced
- 3 Garlic Cloves minced
- 1 tsp Dried Basil
- 2 tsp Fennel Seed
- 4 16oz cans Chickpeas or garbanzo beans
- 1 15oz can Marinated Artichoke Hearts drained, roughly chopped
- 3 cups Fresh Spinach roughly chopped
- 1 tsp Salt
- Preheat oven to 350degF.
- Combine celery salt, pepper, and paprika. Evenly sprinkle on both sides of pork chops. Add oil to large saute pan over medium high heat. Once hot, cook pork chops on each side for 3 minutes (not trying to cook through, just brown). Remove from pan.
- In same pan (do not drain), add onion, garlic, basil and fennel. Let saute for 2 minutes, then add chickpeas and artichokes. Stir to combine and bring just to a bubble. Remove from heat.
- Stir in spinach and place pork chops on top of mixture in a single layer. Cover with lid and place in oven for 20 minutes.
- Carefully remove from oven and let rest for 5 minutes before removing lid. Sprinkle with remaining salt. Serve with a portion of chickpea mixture and pork chop on top.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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