dirtydancing
Gold Member
PORK, CHICKPEA AND CHORIZO STEW - Serves 4
Approx. 2 Syns per serving
1 onion, finely chopped
1 red or yellow pepper, deseeded and finely chopped/sliced
1 clove of garlic, crushed
400g pork tenderloin, all visible fat removed and cut into bite-sized pieces (could use chicken)
150g Sainsbury's diced chorizo - 7.5 Syns
1 tsp. smoked sweet paprika
400g chopped tomatoes
150ml hot chicken/veg stock
400g can chickpeas, drained and rinsed
Spray a large, non-stick pan well with Frylight and cook the onion and peppers until softened.
Stir in the garlic and cook for a further minute.
Add the pork and chorizo and brown quickly, over a high heat.
Turn the heat down and stir in the paprika, then add the tomatoes and stock. Season well.
Cover and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes or until the meat is tender and thoroughly cooked through.
Tip the chickpeas into the pan and cook for a further 2-3 minutes, to heat through.
Spoon into warmed bowls and serve with HEX crusty bread or also good served with mash and lots of veg.
When I make this, I use frozen onion and peppers and just drain the liquid off before adding the meat and chorizo. Much easier than trying to soften with Frylight!
This is based on a recipe by Aggie MacKenzie.
going to try this tomorrow going to get some pork today. sounds yummy. will let you know how i get on. maybe have it tonight.