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Paprika pork with chickpeas and spinach

Name: Paprika pork with chickpeas and spinach
Yield: Serves 4
Cuisine: Spanish recipes
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

Published: 31 Aug 04
Updated: 4 Mar 25

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

Easy
September 2004

Test kitchen approved

Serves 4
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

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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

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.
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.
Add the chickpeas, baby spinach and soya cream and stir. Cook for a further 5 minutes, then serve.