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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

Eating Well