Pork & Chickpea Stew
Clock Image
Prep: 10 mins
Cook: 35-40 mins
Ever waxed lyrical about a pea? Now's the time to start. Chickpeas are full of protein, fibre and iron. And they lend a gorgeous nutty edge to this high welfare pork dish.
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451 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 2 carrots
  • 1 stick of celery
  • A pack of pork stir-fry strips
  • A pinch of cayenne pepper
  • 1 bay leaf
  • A tin of chickpeas
  • 2 large handfuls of baby red chard
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml hot water
You'll need
  • Pan with a lid
  • Sieve
  • Measuring jug
Step by step this way
  • 1.

    Peel and finely chop the onion. Peel and roughly chop the carrot. Trim and roughly chop the celery.

  • 2.

    Warm 1 tbsp olive oil in a pan. Add the pork stir-fry strips. Stir and fry for 4-5 mins till the pork is browned all over. Lift out of the pan and onto a plate. Put to one side.

  • 3.

    Add the onion, carrot and celery to the pan. Season with a little salt and pepper. Cook and stir over a medium heat for 5 mins till the veg start to look like they’re softening.

  • 4.

    Add a pinch of cayenne to the pan. It’s spicy, so use as much or as little as you like. Add 1 bay leaf. Pop the pork back in, along with any juices on the plate. Stir together.

  • 5.

    Drain and rinse the chickpeas. Add them to the pan. Pour in 800 ml boiling water from the kettle. Cover. Bring to the boil.

  • 6.

    Turn the heat down. Simmer for 25-30 mins till the pork is tender when pressed with a fork. Fish the bay leaf out of the pan and compost it.

  • 7.

    Stir the chard into the stew. Stir for 1 min to just wilt it. Taste the stew and season to taste. Ladle the stew into warm bowls and serve.

  • Tip

    Leaf it out
    Bay leaves come from the bay laurel tree. They add a fragrant oomph to all sorts of dishes. Keep hold of yours and use them to flavour anything from Bolognese sauce to gravy for your roast dinner.