Pork Chorizo and Chickpea Onepot

This stew uses a cheap cut of pork that is delicately slow-cooked to create a dish that is very flavoursome. A warming dinner that is great served when the weather turns chilly.

Ingredients

Knob of butter
750g skinless and boneless pork belly - cut into bite-sized pieces
100g chorizo - cut into chunks
1 onion - chopped
1 carrot - chopped
1 red pepper - de-seeded and chopped
150g mushrooms - sliced
2 cloves of garlic
1 tsp fennel seeds
½ tsp dried chilli flakes
3 bay leaves
Sprig of thyme
1 tsp caster sugar
2 tbsp tomato puree
50ml red wine vinegar
400g tin chopped tomato
400g tin chickpea - drained and rinsed
Parsley to serve

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Spanish

Type: Main

Method

Prep time: 20 mins Cook time: 150 mins

1 Heat the oven to 160°C, 140°C fan, gas mark 3.

Heat the butter in a large lidded casserole dish and on the hob, over a medium/high heat, brown the pork on all sides until they take on some colour.

When browned, set aside the pork and add the chorizo to the pan and cook for a couple of minutes. Add the chopped vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for around 5 minutes until the vegetables are soft and starting to colour. Add the sugar, tomato purée, red wine vinegar and allow to bubble. Add the tinned tomatoes plus a tin of water. Add the pork and any juices to the pot, season with salt and black pepper and bring to the boil.

Cover the dish with the lid and place in the oven for 1 hr 45 minutes. Check after an hour to make sure there is enough liquid, and add a splash more water if necessary.

Remove the dish from the oven and stir in the chickpeas. Return to the oven for a further 15 minutes. Remove from the oven and scatter the parsley on top.

Check seasoning and serve with whatever you fancy. Personally, I like to serve this with creamy mashed potatoes.

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