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This is a very simple all together dinner. It is cooked in an electric frying pan. I have an unusually large one and we have a heck of a time putting the cover on. Use less veggies to fit your own electric frying pan.
Total Time: 30 minute without cooking time
Yield: Family of 5-6
Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.
Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest, and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.
By LRP from LWL, MA
Place bacon slices in bottom of heavy Dutch oven. Layer remaining ingredients as listed. Pour water over. Cover and let simmer, after coming to a boil for 1 1/2 - 2 hours until meat is tender. Serve with hot biscuits and honey. Delicious!