Remove all packaging from the pork steaks and pop them onto a large plate or dish. Dust with 1 tsp ras al hanut and a pinch of salt and pepper. Rub the steaks till they are evenly coated in the seasoned oil, then set aside.

Peel the red onions and finely slice them. Halve the peppers and scoop out the seeds and white bits. Slice the peppers thinly. Peel the garlic cloves and thinly slice them.

Pour 1 tsp olive oil into a large pan and warm to a medium-high heat. When the pan is hot, add the pork steaks. Fry for 2-3 mins on each side, till golden brown, then scoop the steaks out of the pan and onto a plate.

Reduce the heat under the empty pan slightly and add another 1 tsp oil. Slide in the sliced onions, peppers and garlic. Add 1 tsp ras al hanut and a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till the veg are softened. If the pan gets too dry during this time, stir in 2-3 tbsp water.

Meanwhile, chop the tomatoes into small chunks. When the peppers and onions have softened, slide the tomatoes into the pan. Open the tin of chickpeas and pour both the chickpeas and their liquid into the pan. Stir well and bring to the boil. Cook for 5 mins.

Nestle the pork steaks into the pan and pour over any resting juices from the plate. Cover the pan with a lid (or use a baking tray if you don't have a lid) and cook gently for 6-8 mins, till the pork is cooked through.

Lift the steaks out of the pan and onto a board. Roughly chop the coriander leaves and scatter them into the pan. Grate in the orange zest and squeeze in the juice. Have a taste of the sauce and add more salt and pepper if needed.

Slice the steaks and divide between plates. Spoon over the peppers, chickpeas and sauce and serve.