Paprika pork with chickpeas and spinach

  • Portion size: Serves 4
  • Takes 25 minutes to make, 35 minutes to cook
  • Difficulty: easy

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

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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
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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.
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Nutrition

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