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Paprika pork with chickpeas

Easy
March 2007

Easy
March 2007

Test kitchen approved

for 4 people
Takes 15 minutes to make and 25 minutes in the oven

A spicy paprika pork and chickpea recipe made with plum tomatoes, red pepper and courgette.

Per serving: 382kcals, 11.8g fat (2.8g saturated), 47.9g protein,
22.8g carbs, 8.4g sugar, 0.9g salt

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Ingredients

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

Method

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.