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Ingredients

• 2   lemons
• 2 1/2 teaspoons  extra-virgin olive oil, divided
• 2 teaspoons  paprika, preferably Hungarian
• 1 teaspoon  ground turmeric
• 1 teaspoon  ground coriander
• 1/2 teaspoon  ground cumin
• 1/2 teaspoon  freshly ground pepper
• 1/4 teaspoon  ground ginger, plus 1 pinch, divided
• 1 1/2 pounds  boneless pork chops, (1 inch thick), trimmed of fat, cut into 1-inch cubes
• 1 14-ounce can  reduced-sodium chicken broth
• 1 cup  butternut squash, diced (1/2-inch dice)
• 1 cup  carrots, sliced (1/2 inch thick)
• 1 cup  canned chickpeas, rinsed
• 1/2 cup  onion, chopped
• 1/2 cup  canned diced tomatoes
• 2 tablespoons  preserved lemon, chopped rinsed, (see Note; optional)
• 1 tablespoon  tomato paste
• 2 teaspoons  minced garlic
• 1/4 teaspoon  hot sauce, such as Tabasco
• 1 pinch  ground cinnamon
• 1 pinch  ground allspice

Description

This Type Of Stew Is Normally Cooked Slowly For A Few Hours Using Tougher And Fattier Meat From The Shoulder Or Rib Area, But This Quick Version Uses Lean Boneless Pork Chops. The Lean Meat Becomes Dry And Hard When Overcooked, So Do Pay Attention To The

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