Pork, Chorizo and Chickpea Stew

Hearty and herby stew, perfect for slow cooking

Another pork dish! I find the slow cooker is the best way to cook pork as from being cooked on a low heat for a long time gives the soft, pull apart texture, and has soaked up all the flavours. The chorizo adds a smokiness and chickpeas helps bulk out the dish. Also can sneak a few veggies into this dish to tick them off your five a day!

I served mine up with some potatoes but can also be enjoyed with fresh baguette or rice. You can also easily freeze this dish and enjoy as leftovers.

Pork, Chorizo and Chickpea Stew

Ingredients

Serves 4

• cooking oil

• 700g pork belly

• 200g chorizo chopped

• 1 white onion finely chopped

• 3-4 carrots finely chopped

• 2 chilli's chopped

• can of chickpeas, drained

• 3 garlic cloves crushed

• 3 bay leaves

• 2 thyme sprigs

• 1 tbsp tomato puree

• 3 tbsp white wine vinegar

• 400g passata

• handful of parsley finely chopped

Directions

1. Remove skin from pork belly and chop into chunks

2. Heat oil in a pan. Separately fry off the onions until soft, pork until brown on all sides and chorizo until crisped. Transfer to slow cooker.

3. Add the rest of the ingredients, apart from the parsley, season well and stir.

4. Cover and cook for 7-8 hours on low. Remove the bay leaves and stir through parsley and season more if necessary.