Spanish Pork with Chickpeas

Ingredients:

• 2 bunches green onions, cut in half lengthwise
• 3 tablespoons extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika (sweet or hot)
• 1 large pork tenderloin (about 700 g)
• 2 cloves garlic, thinly sliced
• 1 can (425 g) of canned chopped tomatoes, drain the juices in a separate container
• 1 can (425g) canned chickpeas, discard liquid
• 1 cup canned roasted sweet peppers, drained and thinly sliced
• 1 tbsp almond paste
• 1 tsp sherry or red wine vinegar
• 1 tbsp chopped fresh oregano

Preparation:

1. Preheat the oven to broil. Toss the green onions on a baking sheet with 1 tablespoon of olive oil and 1/2 teaspoon of salt; season with pepper to taste. Grill, turning, until charred, 8 to 10 minutes.
2. Meanwhile, combine the cumin, paprika, and 0.5 teaspoons each of salt and black pepper in a bowl. Make a deep slit down the center of the tenderloin, cutting through to about halfway down. Open the tenderloin like a book, cut crosswise into quarters, and sprinkle with the spice mixture.
3. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the Dutch oven. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the tomato juice, chickpeas, and roasted peppers. Add the pork, browned side up, cover, and simmer until cooked through, 10 to 12 minutes.
4. Remove the pork from the pan. Stir the chickpea mixture with almond paste, vinegar, and oregano. Serve with the pork and fried green onions.