Chickpea and Pork Belly Stew

makes a big pot for about 4



Soak the chickpeas right in the pot you’re planning on cooking in. You don’t even need to dump the water in there, just add the remaining ingredients and cover with more water!

A note on pork belly: If you’ve never cooked with it, the texture, when stewed, is similar to pork shoulder (which would also work here) but with more fat. For the best results, buy the best quality pork you can find. And by that I mean look for words like Organic, Pasture Raised or even better check out the options at your local farmers market.

A drizzle of really good olive oil takes this dish from good to great. A squeeze of lemon and some torn up parsley are also delicious.



  • 8 ounces dry chick peas, soaked overnight 

  • 1 lbs. pork belly (or pork shoulder), skin removed, cut into 1” cubes (your butcher can do this for you)

  • 1 onion, diced

  • 4 garlic cloves, cut in half 

  • 2 tablespoons kosher salt (if using sea or pink salt use less)

  • a few (3-4) peppercorns

  • 5 carrots, peeled and cut into big chunks

  • small handful parsley, roughly chopped

  • good olive oil for drizzling

  1. Combine the soaked chickpeas, pork belly, onion, garlic and salt in a large pot. Pour in enough water to cover everything by 2 inches. Bring to a boil, reduce to a simmer, cover and let simmer for 1 hour. 

  2. Add in the carrots, put the cover back on and simmer for another 30 minutes. Test one of the chickpeas to see if its soft, if not simmer for another 30 minutes. 

  3. Drizzle each serving with olive oil and parsley. Watch for the peppercorns!