Roasted Cumin and Chickpea Cassoulet

This simplified version of the classic French cassoulet features pork instead of duck. Roasted cumin adds toasty spice flavors.

Serves: 6
Serving Size: 1 cup
15 mins Prep time 1 hr Cook time
15 mins Prep time
1 hr Cook time
  • Preheat oven to 350°F. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon into 1/2-inch pieces. Set aside. Mix flour, sea salt and pepper in shallow dish. Coat pork evenly in flour mixture

  • Stir pork, onion and garlic into drippings in skillet. Cook and stir on medium heat 7 minutes or until pork is browned and onion is softened. Remove pork mixture. Add cumin, thyme and tomato paste to skillet; cook and stir 30 seconds or until fragrant. Stir in stock and chickpeas. Bring to boil. Reduce heat to low; simmer 5 minutes. Stir in pork mixture and bacon. Spoon into shallow 2-quart baking dish. Cover with foil

  • Bake 30 minutes. Meanwhile, toss bread crumbs with melted butter in medium bowl. Remove foil from baking dish. Sprinkle top evenly with bread crumb mixture. Bake, uncovered, 5 to 10 minutes longer or until bread crumbs are lightly browned

Cooking tip

To make bread crumbs: Place 4 slices bread in bowl of food processor; cover. Pulse until bread is just coarse crumbs.

Nutrition information

(Amount per serving)

  • 438Calories: 438Cholesterol: 104mg
  • Sodium: 958mgProtein: 28g
  • Total Fat: 26gFiber: 4g
  • Carbohydrate: 23g