Cuban Pork and Chickpea Soup

Ingredients

• vegetable cooking spray
  1 unit
• pork tenderloin
  1 pound
• olive oil
  1 teaspoon
• onion

  diced
  ¾ cup
• burgundy or other dry red wine
  ½ cup
• diced red bell pepper
  1 cup
• sliced celery
  ⅓ cup
• minced fresh jalapeno pepper
  2 tablespoons
• salt
  ¼ teaspoon
• (10½-ounce) cans low-sodium chicken broth
  2 unit
• (15-ounce) can chickpeas

  drained
  1 unit
• garlic

  minced
  6 cloves