This pork, chorizo and chickpea casserole is really easy to make and full of flavour.  Alistair, Harry and I really enjoyed it and I’ll definitely be making it again.

Ingredients

• 700g pork fillet cut into bitesize chunks
• 100g chorizo, sliced finely
• 400g can of chickpeas
• 1 large carrot
• 1 red pepper
• 2 cloves of garlic, crushed
• 400g passata
• 1tbsp tomato puree
• 200ml water
• 50ml red wine vinegar
• 1tsp fennel seeds
• 1 tsp dried crushed chillies
• 1 tsp dried parsley
• Olive oil for cooking

Method

• In a pan, brown the pork until it is sealed on all sides.
• Remove the pork from the pan and put in a casserole dish.
• In the pan you used to cook the pork, add the chorizo, garlic, vegetables, herbs and spices.  Cook on a medium heat until the chorizo starts to crisp and the vegetables start to soften.
• Add the tomato puree, passata, water and red wine vinegar to the pan.
• Simmer for 5 minutes then add the contents of the pan to the casserole dish with the pork.
• Cook in the oven at 160°c for 2 hours with the lid on.  after 2 hours drain and rinse the chickpeas then add them to the casserole.  Return to the oven for another 30 minutes.
• Serve and enjoy!
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