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Chickpea chard pork

  • Writer: Wendy@wendysfitness4life
    Wendy@wendysfitness4life
  • Nov 13
  • 1 min read

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Serves 4 Kcals 325, fibre 5.6g

  • 400g pork fillet

  • 1 x 480g jar of roasted peeled peppers in brine

  • 300g rainbow chard

  • 1 heaped teaspoon fennel seeds

  • 2 x 400g cans of chickpeas

 

  1. Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway.

  2. Meanwhile, drain the peppers and quickly dice into 1cm chunks, then trim and finely slice the chard, stalks and all.

  3. Remove the pork to a plate, then add the fennel seeds, peppers and all the chard to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to the boil.

  4. Sit the pork back in so it’s touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.

  5. Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra virgin olive oil, and serve.

 

This works brilliantly with chicken thighs

 

 

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