Korean-Inspired Slow Cooker Pork and Chickpea Stew

• •1 lb Ground Pork
• •15 oz Canned Chickpeas (drained and rinsed)
• •28 oz Canned Diced Tomatoes (undrained)
• •1 cup Kimchi (chopped, adjust to taste)
• •1 piece Onion (chopped)
• •2 cloves Garlic (minced)
• •2 tbsp Soy Sauce
• •1 tbsp Gochujang (Korean Chili Paste) (adjust to taste)
• •1 tsp Sesame Oil
• •1 tsp Ginger (grated)
• •2 piece Green Onions (sliced, for garnish)
• •to taste Salt
• •to taste Black Pepper

Instructions

1. 1

   In a large skillet, brown the ground pork over medium-high heat. Drain off any excess grease.

2. 2

   Transfer the browned pork to the slow cooker.

3. 3

   Add the chickpeas, canned diced tomatoes, kimchi, onion, garlic, soy sauce, gochujang, sesame oil, ginger, salt, and pepper to the slow cooker.

4. 4

   Stir well to combine all ingredients.

5. 5

   Cover and cook on low for 8 hours (or on high for 4 hours), or until the flavors have melded together.

6. 6

   Before serving, taste and adjust seasonings as needed.

7. 7

   Garnish with sliced green onions before serving. Serve hot.

Chef's Tips

• 💡For a thicker stew, you can mash some of the chickpeas before serving.
• 💡Adjust the amount of gochujang and kimchi to control the spice level.
• 💡Serve with rice or noodles for a more substantial meal.