Pork and Chickpea Stew

Total time: 45 minutes
    Put everything in the pot and let it cook - stews are easy.  This has just a hint of North African flavors (despite the pork).

 Ingredients:

• 8oz (240gr) lean pork,  boneless chops or tenderloin
• 2 carrots
• 2 medium potatoes
• 1 cup (8oz, 240gr) chickpeas
• 1 onion
• 2 cloves garlic
• 2 tsp ginger
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tsp rosemary
• 1 tsp fennel seeds
• 1/2 cup (4oz, 120ml) white wine
• 1 cup (8oz, 240ml) chicken stock
• 1 tbs tomato paste
• 1 tbs olive oil
• 1 tbs maizena dissolved in 2 tbs water

 Instructions:

• Cut pork into 1 1/2" (4cm) pieces.
• Roughly chop onion. 
• Mince garlic and ginger. 
• Roll-cut carrots (cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc.) 
• Quarter the potatoes the long way then cut in half or thirds depending on size. Put in a bowl of water to avoid discoloring.
• Heat oil in medium saucepan over medium-high heat. 
• Add cumin, paprika, onion, pork and brown quickly. 
• Add garlic, ginger and sauté 1 minute.
• Add carrots, rosemary, fennel seeds, wine, stock, tomato paste and bring to a boil. 
• Cover, reduce heat and simmer 5 minutes. 
• Add potatoes, chickpeas and simmer 30 minutes longer, just until vegetables are tender.   Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 - 10 minutes.
  Dissolve cornstarch in chicken stock. 
• Uncover, increase heat and add cornstarch, stirring until sauce is thickened. 
• Serve directly from pot or ladle into serving bowl.