Butternut Squash and Pork Ragu

• 2 each lemons
• 2 teaspoons olive oil or any kind of vegetable oil, divided
• 2 1/4 teaspoons paprika preferably hungarian
• 1 teaspoon turmeric ground
• 1 teaspoon coriander ground
• 1 teaspoon cumin ground, or to taste
• 1/4 teaspoon black pepper freshly ground, or to taste
• 1/4 teaspoon ginger ground, plus 1 pinch, divided
• 1 1/2 pounds pork chops boneless, 1 inch thick, fat trimmed and 1-inch cubes
• 14 ounces chicken broth 1 can, prefer low-salt
• 1 cup butternut squash diced into 1/2-inch
• 1 cup carrots sliced, 1/2 inch thick
• 1 cup chickpeas (garbanzo beans) canned and rinsed
• 1 cup onions chopped
• 1/2 cup tomatoes canned and diced, or 1 fresh tomato
• 2 1/2 tablespoons lemon preserved, chopped and rinsed, optional
• 1 1/2 tablespoons tomato paste
• 4 cloves garlic minced, or to taste
• 1/2 teaspoon red hot pepper sauce or to taste
• 1 pinch cinnamon ground
• 1 pinch allspice ground
• 1 x cilantro freshly chopped, optional

1. Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice, reserve the zest.
2. MIx together the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl.
3. Stir in pork and toss to evenly coat.
4. Marinate in the refrigerator for at least 30 half an hour or up to 4 hours.
5. Add the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Stir in the pork and cook, stirring, until no longer pink on the outside and beginning to brown, about 3 minutes.
7. Transfer the pork onto a plate.
8. Stir in broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if desired), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan.
9. Bring to a boil, stirring occasionally, lower the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 26 to 30 minutes.
10. Add the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 3 to 5 minutes more.
11. Cool for a few minutes and serve warm with some chopped cilantro on top if desired.

lemons, olive oil, paprika, turmeric ground, coriander ground, cumin ground, black pepper, ginger ground, pork chops, chicken broth, butternut squash, carrots, chickpeas, onions, tomatoes, lemon preserved, tomato paste, garlic, red hot pepper sauce, cinnamon ground, ground, cilantro freshly

Taken from recipeland.com/recipe/v/butternut-squash-pork-ragu-51558 (may not work)