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.

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