Recipe Book

Chickpea Chard Pork

Updated: 13 Jan 2018

Ingredients

• 200g pork fillet or 2 pork loin steaks
• 1/2 480g jar roasted peppers
• 200g rainbow chard
• 1x 400g tin chickpeas
• 1/2 tsp rosemary
• 1/2 tsp ground cumin

Method

1. Put a large shallow casserole pan on a high heat. Season the pork with salt and black pepper, then place in the pan with 1 tbsp olive oil and sear for 5 minutes, turning halfway.
2. Drain the peppers and quickly dice into 1cm chunks, then trim and finely slice the chard, stalks and all.
3. Remove the pork to a plate, then add the peppers, rosemary, cumin, and chard to the pork fat left behind in the pan. Stir and fry for 2 more miuntes then pour in the chickpeas and their juice, stir, and bring to the boil.
4. Sit the pork back in so it's touching the base of the pan, then pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is cooked through. Turn occasionally and stir.
5. Once cooked, rest the pork for 2 minutes, slice, then season the chickpeas with a splash of red wine vinegar and a drizzle of extra virgin olive oil. Serve the pork on top of the chickpeas / chard.