chorizo, pork belly & chickpea casserole
 

A bread-moppingly-good winter one-pot full of Spanish flavours and tender chunks of pork.

serves 4, prep 15 mins, cook 2 hrs 30 mins, easy

1 tbsp olive oil
700g skinless, boneless pork belly, cut into large, bite-sized chunks
100g cooking chorizo, sliced into thin rounds
1 large onion, chopped
1 large carrot, finely chopped
1 tsp fennel seeds
small pinch chilli flakes
2 garlic cloves
4 bay leaves (fresh are best)
sprig of thyme
large pinch golden caster sugar
1 tbsp tomato puree 50ml sherry vinegar or good-quality red wine vinegar
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
small pack parsley, chopped
crusty bread or boiled potatoes, to serve

Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish with a lid. Brown the pork on all sides - this should take about 10 mins. If your dish isn't wide enough to fit the pork in a single layer, brown it in batches. Remove the pork and set aside, then add the chorizo and sizzle for 1 min. Add the vegetables, fennel seeds, chilli flakes, garlic, bay leaves and thyme, then cook for about 5 mins until the veg are just starting to soften and colour. Sprinkle over the sugar, stir in the tomato puree and vinegar, and bubble for a moment. Tip in the chopped tomatoes and a can of water, then return the pork and its juices to the dish, season and bring to a simmer.

Put the lid on the dish and cook in the oven for 1 hr 45 mins. Check occasionally - if the sauce looks too thick, add a splash of water. Remove the dish from the oven, stir in the chickpeas and return to the oven for 15 mins. Once cooked, leave to cool slightly so it's not scorching hot, then stir through the parsley. Check the seasoning, then serve with crusty bread or boiled potatoes.

per serving 680 kcals. fat 45g, saturates 16g, carbs 23g, sugars 9g, fibre 4g, protein 44g, salt 1.3g