Pork & Chickpea Stew Recipe

• 1lb dried garbanzo beans rinsed (or canned)
• 3 cups chicken or vegetable broth (or bouillon)
• 3 cups water
• 4 large tomatoes, peeled, seeded, chopped
• 3/4 lb. lean pork, cut into 1/2 inch cubes
• 3 ox prosciutto, chopped
• 1 onion chopped
• 1 garlic clove, crushed
• 1 yelow or green bell pepper, seeded, chopped
• 2 tsp chopped fresh basil
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup torn fresh spinich (add more to taste!)

1. In slow cooker or pot, combine all ingredients.
2. Cover and cook on Low 10 to 11 hours or until beans are tender.
3. Soak beans overnight in advance for even softer texture.

garbanzo beans, chicken, water, tomatoes, lean pork, onion, garlic, green bell pepper, fresh basil, salt, pepper, fresh spinich

Taken from cookeatshare.com/recipes/pork-chickpea-stew-13 (may not work)