This spicy paprika pork and chickpea dish is deeply satisfying. If you're a vegetarian, simply substitute some aubergine for the pork.
Serves 4
Takes 15 minutes to make and 25 minutes in the oven
Per serving:
382kcals
11.8g fat (2.8g saturated)
47.9g protein
22.8g carbs
8.4g sugar
0.9g salt
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.
Vegetarians can leave out the pork and add 2 diced aubergines along with the onions
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. magazine
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