See the tip at the bottom of the recipe for how to make a veggie version, too.
Serves Four
2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
1 red pepper, sliced
1 medium courgette/zucchini (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½–1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 chicken or pork stock cube
salt and freshly ground black pepper
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/7fl oz 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.
Recipe Tips
For a vegetarian or vegan version of this stew, cook a large cubed aubergine/eggplant instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.
Each serving provides
2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
1 onion, thinly sliced
1 red pepper, sliced
1 medium courgette/zucchini (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
2 garlic cloves, thinly sliced
½–1 tsp smoked paprika, hot or sweet
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 chicken or pork stock cube
salt and freshly ground black pepper
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/7fl oz 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.
Recipe Tips
For a vegetarian or vegan version of this stew, cook a large cubed aubergine/eggplant instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.
Each serving provides
22g protein, 18.5g carbohydrates (of which 8g sugars), 12g fat (of which 2.5g saturates), 6.5g fibre and 1.3g salt.
See original recipe idea and video guide here
See original recipe idea and video guide here
You will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.
All the best Jan
31 comments:
...looks GREAT!
Never had chickpeas as yet Jan..
Looks warming and tasty...just perfect for our rainy weather here.
I love chickpeas and aubergines. Thanks for this recipe. One pot cooking is great, Have a lovely week!
A very good recipe in deed
That looks delicious. One pot cooking is so rewarding, in so many ways.
Sounds delicious to me!
Nice day en all the best!
The stew looks delicious, thanks for sharing the recipe!
Take care, enjoy your day and have a great week ahead.
It looks yummy!
Happy Week to you...
hugs
Donna
This looks so good!
A chicken version would be excellent--and I just got a new large pot to make it in!
Your stew looks delicious. I'm sure it would go down well here.
Looks delicious! -Christine cmlk79.blogspot.com
The goulash looks delicious, very appetizing. All the goulash ingredients are perfectly selected.
Have a nice and beautiful week.
Ohhh this sounds so good and something I think Mr. M. would eat. Thanks for the recipe.
That looks good.. minus the pork.
Looks delicious!
This sounds very good! Hugs, Valerie
One pot meals are the best! You can smell it cooking, it heats the house, and clean up is easy.
Looks good but I'm not a fan of chickpeas.
The stew looks delicious, but for allergy reasons we would have to substitute the chickpeas.
That sounds really good.
Gracias por la receta. Te mando un beso.
This looks lovely I'll have to try it.
looks really appealing dear Jan :)
thanks for sharing
health ,peace and joy to you and family
Looks very tasty and easy to make.
God bless.
One pot meals are always a great idea. This looks healthy and tasty. Another helpful recipe. Thanks.
Yum
yum!! i love the ingredients in this dish but would probably use chicken instead of pork!! one pan/pot meals are my favorite. they taste great and there is little clean up!!
That looks good :)
Seguro que prepararé algún día esta receta, me parece riquísimo. Besos.
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