Midweek Stew – additionally with a vegetarian or vegan possibility

This midweek ‘stew’ recipe suggestion is for a simple pork and chickpea stew that appears as if you slaved over all of it afternoon but it surely solely takes half-hour! It is filled with hearty flavour and all the pieces multi functional pot! Do not you simply find it irresistible when washing up is saved to a minimal!

See the tip on the backside of the recipe for the right way to make a veggie model, too.

Substances
Serves 4
2 tbsp oil, ideally olive oil
250g/9oz pork fillet (tenderloin), trimmed and minimize into small cubes
1 onion, thinly sliced
1 purple 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, scorching or candy
400g/14oz tin chickpeas, drained
400g/14oz tin chopped tomatoes
1 hen or pork inventory dice
salt and freshly floor black pepper

Methodology
1. Warmth 1 tablespoon of the oil in a big non-stick frying pan or wide-based casserole.
2. Season the pork with salt and pepper and fry over a medium warmth for two minutes till evenly browned. Take away from the pan and put aside on a plate.
3. Add the remaining oil, the onion, pepper and courgette to the pan. Cook dinner for five minutes, or till softened and evenly browned, stirring often.
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 within the inventory dice and add the cooked pork. Carry to a delicate simmer for 10 minutes, or till the sauce has thickened and the pork is tender, stirring often.

~ take pleasure in your day~

Source