Ingredients

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon chili powder

1/4 teaspoon freshly ground pepper

1/8 teaspoon ground turmeric

1/8 teaspoon ground cinnamon

Pinch of ground cloves

1 pound boneless pork loin chops or pork tenderloin, trimmed and cut into 1-inch cubes

1 cup water

Zest of 1 lemon

1/4 cup lemon juice

1/4 cup bulgur (see Tip)

1 15-ounce can chickpeas, rinsed

1 medium onion, finely chopped

1/2 cup raisins

1/2 cup chopped roasted red peppers, rinsed

1/4 cup chopped fresh mint for garnish

Preparation

  1. Preheat oven to 375°F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray. Combine salt, cumin, coriander, ginger, chili powder, pepper, turmeric, cinnamon and cloves in a medium bowl. Transfer 1 teaspoon of the mixture to another medium bowl, add pork and toss. Set aside. Add water, lemon zest and juice to the remaining spice mixture; whisk to combine. Stir in bulgur, chickpeas, onion, raisins and red peppers. Transfer to the prepared baking dish and spread evenly. Cover with foil. Bake for 15 minutes. Remove from the oven, carefully uncover and nestle the spiced pork into the bulgur mixture. Cover with foil again and continue to bake until most of the liquid is absorbed and the pork is just cooked through, 25 to 30 minutes more. Let stand, covered, for 5 minutes before serving. Serve sprinkled with mint, if desired.