Pork Skillet with Chickpeas, Carrots & Raisins

Ingredients

• 15 oz chickpeas drained canned (garbanzo beans)
• 5  carrots peeled cut into thin slices
• 4 cups rice long-grain white hot cooked
• 0.5 tsp pepper red crushed
• 14 oz chicken broth fat-free reduced-sodium canned
• 1 Tbsp flour 
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup 1/3 cup kraft zesty italian dressing italian divided kraft
• 1 tsp lemon zest 
• 1 small onion chopped
• 2 lb pork tenderloin divided cut into 1/4-inch-thick slices,
• 0.5 cup raisins 
• 0.5 cup planters walnuts chopped

Equipment

• bowl
• frying pan

Directions

1. Heat half the dressing in large skillet on medium heat.
2. Add half the meat; cook 2 min. on each side or until each piece is browned on both sides.
3. Transfer to bowl; cover. Repeat with remaining dressing and meat.
4. Add carrots and onions to skillet; cook 2 to 3 min. or until crisp-tender, stirring occasionally. Stir in flour and crushed pepper; cook 1 min., stirring constantly. Stir in chickpeas, broth and raisins. Bring to boil. Return meat to skillet; cover. Simmer on low heat 10 min. or until meat is done.
5. Remove from heat.
6. Stir in nuts, cilantro and zest.
7. Serve over rice.