Paprika pork with chickpeas
- March 2007
1 tbsp vegetable oil
4 x 175g pork loin steaks, seasoned
1 onion, finely sliced
2 tsp paprika
2 tbsp tomato purée
1 red pepper, deseeded and diced
400g can plum tomatoes
1 large courgette, diced
410g can chickpeas, drained and rinsed
1. Preheat the oven to 190°C/fan170°C/gas 5. Heat the vegetable oil in a large roasting tin over a high heat. Add the pork and brown for 2 minutes each side. Lift the pork out and set aside.
2. Add the sliced onion to the tin and cook, stirring, for 5 minutes. Stir in the paprika and tomato purée for 1 minute, then add the remaining ingredients. Season, return the pork to the pan and cover tightly with foil.
3. Bake in the oven for 25 minutes or until the pork is cooked and the vegetables tender. Serve the pork with crusty fresh bread or rice.
DELICIOUS. TIP Vegetarians can leave out the pork and add 2 diced aubergines along with the onions
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