• 4servings
  • 503calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g diced pork leg or shoulder

  2. olive oil

  3. 1 red onion , cut into thin wedges

  4. 2 garlic cloves , crushed

  5. 100g chorizo , cut into chunks

  6. 1 tsp smoked paprika

  7. 1 x 400g tin chopped tomatoes

  8. 300ml chicken stock

  9. 1 x 400g tin chickpeas

  10. 100g green olives , drained and rinsed

  11. 1 lemon , zested and juiced

  12. a small bunch parsley , chopped

  13. crusty bread to serve

Instructions Jump to Ingredients ↑

  1. Heat the oven to 150C/fan 130C/gas 2. Season then brown the pork all over in a little oil. Scoop out then cook the onions and garlic in the same pan till softened. Add the chorizo and paprika and cook for 2 minutes then add the tomatoes, stock and pork.

  2. Put on a lid and cook in the oven for an hour. Add the chickpeas and olives and cook for another hour. Stir in the lemon and parsley and serve with crusty bread.


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