Pork and Chickpea Stew
With Garlic Ciabatta
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The quantities provided above are averages only.
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
240
British Pork Mince
1
Red Onion
1
Carrot
2
Garlic Clove
1
Chickpeas
30
Tomato Puree
50
Harissa Paste
10
Chicken Stock Paste
1
Ciabatta
100
Baby Spinach
1
Dukkah Mix
Not included in your delivery
1
Olive Oil
200
Water for the Lamb
Nutritional information
Utensils
Instructions
a) Preheat your grill to high. b) Pop a large saucepan onto medium high heat (no oil). c) When the pan is hot, add the pork mince, season with salt and pepper and fry until browned, 4-5 mins. Break up with a spoon as it cooks. d) Once cooked, drain off any excess fat. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
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.
a)Taste and season the stew with salt and pepper if necessary and add a splash of water if it's a little dry. b) Share between your bowls. c) Finish with a drizzle of olive oil and a sprinkle of dukkha. d) Cut the ciabatta slices into triangles and serve alongside. Enjoy!
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