Paprika pork with chickpeas and spinach

Paprika pork with chickpeas and spinach
  • Serves icon Serves 4
  • Time icon Takes 25 minutes to make, 35 minutes to cook

Melt-in-the-mouth paprika pork is a great mid-weak dish especially when plumped up with chickpeas and spinach.

Nutrition: per serving

Calories
518kcals
Fat
29.1g (4.8g saturated)
Protein
43.4g
Carbohydrates
23g (8.6g sugars)
Salt
1.2g
Calories
518kcals
Fat
29.1g (4.8g saturated)
Protein
43.4g
Carbohydrates
23g (8.6g sugars)
Salt
1.2g

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Goulash recipes

Paprika pork goulash and parsley butter noodles

Debbie Major’s goulash is one of those dishes that improves in flavour immensely if it’s...

Save recipe icon Save recipe icon Save recipe

Goulash recipes

Pork goulash with paprika yogurt

A quick and simple one-pot recipe for Hungarian favourite, pork goulash.

Save recipe icon Save recipe icon Save recipe

Goulash recipes

Hungarian goulash

A flavoursome Hungarian goulash recipe by Lucas Hollweg that’s worth the preparation. Chilling overnight allows...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine