This spicy pork dish is great served with noodles or rice.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 4 lean pork shoulder steaks (600g in total), each cut into 8 pieces
- 6 tomatoes, peeled, deseeded and roughly chopped
- 2 tbsp sweet smoked paprika or paprika
- 410g can chickpeas, drained and rinsed
- 225g baby spinach leaves
- 250ml soya cream
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Heat 1 tablespoon of oil in a flameproof casserole and fry the onion and garlic over a medium heat until pale golden. Transfer to a bowl.
- 2. Heat the remaining oil and fry the pork in batches for 2-3 minutes, turning once, until golden. Mix in the tomatoes, paprika, onion, garlic and season. Simmer for 2 minutes. Cover and cook in the oven for 35 minutes until tender.
- 3. Add the chickpeas, baby spinach and soya cream and stir. Cook for a further 5 minutes, then serve.
Nutritional info
Per serving: 518kcals, 29.1g fat (4.8g saturated), 43.4g protein, 23g carbs, 8.6g sugar, 1.2g salt
Chef's tip
Sweet smoked paprika is available in most good supermarkets – try the La Chinata brand.