Heat oil in a large saucepan over medium-high heat. Brown pork for about four minutes. With a slotted spoon, transfer pork to a plate.
Reduce heat to medium. Add scallions and garlic, and cook until scallions are tender, about two minutes. Stir in bell and jalapeño peppers, and cook until bell peppers are tender, about four minutes.
Return pork to pan. Add cumin, coriander and salt. Stir. Add water and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes.
Stir in chickpeas. Cover and cook until they are heated through, about five minutes. Stir in cilantro before serving. Sprinkle with salt if desired.
Recipe Notes
Per serving: 300 calories, 31 g protein, 24 g carbohydrates, 10 g total fat (2 g saturated fat), 74 mg cholesterol, 7 g fibre, 389 mg sodium.