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Recipes
Paprika pork with chickpeas
recipe
By
Angela Boggiano & Kate Belcher
Serving instructions
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Serves 4
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Takes 15 minutes to make and 25 minutes in the oven
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Rating
this spicy paprika pork and chickpea dish is deeply satisfying. If your'e a vegetarian, simply substitute some aubergine for the pork.
Ingredients
- 1 tbsp vegetable oil
- 4 x 175g pork loin steaks, seasoned
- 1 onion, finely sliced
- 2 tsp paprika
- 2 tbsp tomato purée
- 1 red pepper, deseeded and diced
- 400g can plum tomatoes
- 1 large courgette, diced
- 410g can chickpeas, drained and rinsed
Method
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Heat the vegetable oil in a large roasting tin over a high heat. Add the pork and brown for 2 minutes each side. Lift the pork out and set aside.
- 2. Add the sliced onion to the tin and cook, stirring, for 5 minutes. Stir in the paprika and tomato purée for 1 minute, then add the remaining ingredients. Season, return the pork to the pan and cover tightly with foil.
- 3. Bake in the oven for 25 minutes or until the pork is cooked and the vegetables tender. Serve the pork with crusty fresh bread or rice.
Nutritional info
Per serving: 382kcals, 11.8g fat (2.8g saturated), 47.9g protein,
22.8g carbs, 8.4g sugar, 0.9g salt
Chef's tip
DELICIOUS. TIP Vegetarians can leave out the pork and add 2 diced aubergines along with the onions