1) Soak the chickpeas for 8 to 10 hours.
2) Change the water.
3) Boil the chickpeas over medium heat for 60 to 90 minutes.
5) Add the pork loin and boil until the pork loin is semi-cooked.
6) Cut the pork loin and add it back.
6) Clean and chop the vegetables, adding the eggplant first.
7) Add the other vegetables gradually.
8) Cook the brown rice.
9) Simmer until the chickpeas are cooked, the pork loin is well cooked, and the eggplant is tender.
10) Serve the rice first, then add soy sauce and honey.
11) Add the stew.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Pork, chickpeas & veggies recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
