Pork and Chickpea Hotpot
Pork and Chickpea Hotpot

Ingredients

Method

  • 2 tbsp olive oil
  • 250g pork fillet, cubed
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 2 garlic cloves, sliced
  • 1 tsp smoked paprika
  • 400g tin of chickpeas, drained
  • 400g tin of chopped tomatoes
  • 1 chicken stock cube
  • Salt and pepper
  • Heat up a tbsp of oil in a large pan. Season the pork liberally, and fry for 2 minutes until golden. Remove from the pan and set aside. Add the remaining oil, the onion, bell pepper, and zucchini, and cook for 5 minutes to soften.
  • Chuck in the garlic, chickpeas, paprika, and tinned tomatoes, along with 200ml of water and the stock cube. Add the pork pieces, bring up to a summer, and cook for 10 minutes to thicken the sauce. Serve with crusty bread and some steamed greens.
30 mins
4 serving
This recipe pairs perfectly with the Louis Dubois Pinot Noir 2019 from Burgundy, France.

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