Pork and Chickpea Stew

a) Meanwhile, halve, peel and thinly slice the red onion. Trim and coarsely grate the carrot (no need to peel), peel and grate the garlic (or use a garlic press). b) Once the mince is browned, stir the onion and carrot into the pork. Fry, stirring often until softened, 3-4 mins. c) Meanwhile drain and rinse the chickpeas. d) Once the vegetables are soft, stir in the tomato puree, harissa paste and half the garlic. Lower the heat and cook gently until fragrant, 1 minute.

a) Add the water (see ingredients for amount) and chicken stock paste to the pork mixture. b) Stir in the chickpeas. c) Simmer until the mixture has thickened, stirring occasionally, 8-10 mins.

a) Meanwhile, slice the ciabatta in half as if you were making a sandwich. Pop the ciabatta on a baking tray. b) Drizzle the olive oil (see ingredients for amount) into a small bowl and stir in the remaining garlic, season with salt, and spread onto the cut side of the ciabatta. c) Grill on the top shelf of your oven until the edges are golden, 2-3 mins.

a) Once the stew has simmered, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.