Easy Pork and Chickpea Stew

Serves 4 | Time Required: 30 minutes

INGREDIENTS

250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
2 garlic cloves, thinly sliced
400g/14oz tin chopped tomatoes

From Your Pantry

2 tbsp olive oil
1 red pepper, sliced
1 medium courgette/zucchini (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
½–1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
1 chicken or pork stock cube
salt and freshly ground black pepper

METHOD

Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.
Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
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 in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly

Recipe and Image Credit: BBC

ADD ONE OF EACH TO CART