Pork and chickpea stew

    Posted on 28th July 2020 by Daniel Newman-Beinart



    Serves 4 



    2 tbsp olive oil

    250g pork fillet, trimmed and cut into small cubes

    1 onion, thinly sliced

    1 red pepper, sliced

    2 medium carrots, cut into cubes.

    2 garlic cloves, thinly sliced

    ½–1 tsp smoked paprika

    400g tin chickpeas, drained

    400g tin chopped tomatoes

    1 chicken or pork stock cube

    4 medium potatoes

    300g green vegetable (e.g. broccoli or green beans, or both!)



    1.     Heat 1 tablespoon of the oil in a large frying pan.

    2.     Fry the pork over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.

    3.     Add the remaining oil, the onion, pepper and carrots to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.

    4.     Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan. Crumble in the stock cube and add the pork.

    5.     Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is fully cooked but tender, stirring regularly.

    6.     While the pork is simmering, cut the potatoes in half and place in a pan with boiling water and boil until tender.  Mash the potatoes with a little olive oil and some milk.

    7.     Serve with the mash potatoes and greens.


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