Chickpea Chard Pork

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground pork
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• 2 cups chicken broth or vegetable broth
• 1 can diced tomatoes, undrained
• 2 cups cooked chickpeas or one 15 ounce can chickpeas, drained and rinsed
• 4 cups chopped Swiss chard leaves, or spinach
• Chopped fresh parsley for garnish

Directions

1. Set a large, shallow casserole pan over high heat. Sprinkle sea salt and black pepper over the pork, then add it to the pan with 1 Tbs. of olive oil. Sear it for 5 minutes, giving it a turn at the halfway point. While that happens, drain the peppers and cut them quickly into 1/2-inch pieces, then trim the chard and slice it finely, stems included.
2. Lift the pork out onto a plate. Into the fat left in the pan, add the fennel seeds, peppers, and the chard. Give everything a stir and let it fry for 2 minutes, then add the chickpeas with their juice. Stir again and bring the pan to a boil.
3. Return the pork to the pan, nestling it down so it rests against the bottom, and tip in any juices from the plate. Put on the lid, adjust the burner to medium, and let it bubble softly for 12 minutes, or until the pork has just cooked through and the pan smells like dinner, turning the pork now and then.
4. Let the pork rest for 2 minutes. Slice it, taste the chickpeas and adjust the seasoning, add a splash of red wine vinegar, finish with a drizzle of extra-virgin olive oil, and serve.