This recipe suggestion is for a straightforward pork and chickpea stew that appears as if you slaved over all of it afternoon nevertheless it solely takes half-hour! It is stuffed with hearty flavour and every thing multi functional pot! Do not you simply like it when washing up is saved to a minimal!
See the tip on the backside of the recipe for the right way to make a veggie model, too.
Serves 4
2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and lower into small cubes
1 onion, thinly sliced
1 purple pepper, sliced
1 medium courgette/zucchini (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½–1 tsp smoked paprika, sizzling or candy
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 rooster or pork inventory dice
salt and freshly floor black pepper
Technique
1. Warmth 1 tablespoon of the oil in a big non-stick frying pan or wide-based casserole.
2. Season the pork with salt and pepper and fry over a medium warmth for two minutes till evenly browned. Take away from the pan and put aside on a plate.
3. Add the remaining oil, the onion, pepper and courgette to the pan. Cook dinner for five minutes, or till softened and evenly browned, stirring recurrently.
4. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble within the inventory dice and add the cooked pork. Carry to a delicate simmer for 10 minutes, or till the sauce has thickened and the pork is tender, stirring recurrently.
Recipe Ideas
For a vegetarian or vegan model of this stew, cook dinner a big cubed aubergine/eggplant as an alternative of the pork in step one, including an additional tablespoon of oil as soon as it begins to fry.
Every serving supplies
See unique recipe concept and video information right here
All the perfect Jan
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