Pork and Chickpea Stew

Ingredients for  4  Servings

• 250g

  Pork fillet (tenderloin), trimmed and cut into small cubes
• 400g

  Tin of chickpeas, drained
• 400g

  Tin of chopped tomatoes
• 185g

  Courgette, ends trimmed, halved lengthways and sliced into semi circles
• 1

  Onion, thinly sliced
• 1

  Red pepper, sliced
• 2

  Garlic cloves, thinly sliced
• 2 tsp

  Smoked paprika, hot or sweet
• 1

  Chicken or pork stock cube
• 2 tbsp

  Oil, ideally olive oil
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.
2. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
3. Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
4. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.