Marinate the pork in 3 tablespoon oil, 1 tablespoon kosher salt, black pepper, garlic powder, cayenne, allspice, and coriander for 1 hour (or more) in the refrigerator.

When done marinating, preheat the oven to 375°F. Add the other 3 tablespoon oil to a large pan and sear the pork (in batches if necessary) to just brown them. Remove pork from the pan and set aside in a Dutch oven, or large oven safe pot.

To the pan that you seared the pork in, add the wine, onion, pepper, and sweet potatoes and cook until the wine is gone, about 3-4 minutes. Transfer these to the Dutch oven with the pork, and add the stock, 2 teaspoon of kosher salt, and the chickpeas. Bring just barely to a boil, cover, and put in the oven for 20 minutes. Remove the lid and continue to cook for 20 more minutes. Check the pork for doneness and add salt to taste if needed. Then serve alongside the rice and garnish with parsley.

While the pork is in the oven, begin the rice. Heat the oil in saucepan. Sauté shallot with cinnamon sticks for just a minute to soften the shallot. Add garlic for 20 seconds, then add the stock. Stir then add everything but the rice. Cover and bring to a boil. Add rice, return to boil, reduce to simmer for 15 minutes or until rice is tender and liquid has absorbed.