Pork Belly and Chickpea Stew
with Spring Greens and Smoked Paprika
These pork belly bacon rashers aren’t just good, they’re delicious.Our André delights in all things Spanish, so get ready to enjoy the subtle, sweet flavours of smoked paprika, spring greens and chickpea stew.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Pork Belly Rashers
1
Red Onion
1
Courgette
(May contain Celery)
2
Garlic Clove
1
Sliced Spring Greens
1
Red Wine Vinegar
(Contains Sulphites)
1
Smoked Paprika
1
Tomato Passata
1
Chicken Stock Pot
1
Chickpeas
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
Nutritional information
Utensils
Instructions
Cut the pork belly rashers into 2cm chunks. Heat a deep sided saucepan on low-medium heat and add 1 tbsp of oil. Add the pork belly to the pan and cook for 10-15 mins until golden brown.
While the pork belly cooks, prepare the veg. Cut the red onion in half through the root, peel and then slice as finely as you can into half moon shapes. Chop the ends off the courgette and then cut in half lengthways and then again into four strips. Chop each strip into 2cm chunks.
Peel and finely grate the garlic clove, remove the root from the spring greens and cut the leaves into 2cm wide strips.
When the pork belly is golden brown, add the onion to the pan. Cook for 3 mins until it has softened and then add the courgette chunks. Cook for another 3 mins and then stir in the grated garlic and the red wine vinegar. Cook until the red wine vinegar has evaporated and then add the smoked paprika.
Stir in the passata and the chicken stock pot and then top up with 200ml of water. Bring everything to the boil, then reduce the heat to low and cook for 10mins.
While the stew cooks finish off your last few jobs and heat your oven to 180 degrees. Slice your ciabatta into 1cm thick strips and mix your leftover garlic with a splash of olive oil. Place the ciabatta slices on a baking tray and drizzle on the garlicky oil. Bake the ciabatta slices in the oven for 7 mins and then remove.
Drain the chickpeas, rinse under cold water and then add them to the stew with your chopped spring greens. Cook for another 2 mins or until the spring greens have wilted.
Check the seasoning of your stew and add a good grind of black pepper and some salt if you feel it needs it.
Serve your stew in deep bowls with your ciabatta strips on the side.
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