Pork casserole with chickpeas and red lentils

Protein-packed chickpeas and lentils add a nutritious dimension to this warming dish, great for the last chilly days of winter

Ingredients (Serves 4)
  • 2 tbsp vegetable oil
  • 500g/1lb 2oz lean pork shoulder, cut into chunks
  • 1 onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 1 eating apple, cored and cut into chunks
  • 2 carrots, peeled and sliced
  • 2 celery sticks,
  • trimmed and sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 600ml/1pt vegetable or chicken stock
  • 1 jar Mild or Hot Peppadew Whole Sweet Piquanté Peppers, drained
  • 1 x 400g can chickpeas, rinsed and drained
  • 50g/2oz red lentils, rinsed
  • 2 tbsp tomato purée
  • Salt and freshly ground black pepper
  • Chopped fresh coriander or parsley to garnish

Preheat the oven to 180°C, 350°F, Gas 4.

Heat the vegetable oil in a flameproof casserole. Add the pork chunks and cook over a high heat until sealed and browned all over. Add the chopped onion, garlic, apple, carrots and celery then cook, stirring, for another 2-3 minutes.

Stir in the coriander and cumin, then add the stock, peppers, chickpeas, lentils and tomato purée. Stir well, season, then cover the casserole with a lid and cook in the preheated oven for 11/2-2 hours.

Sprinkle with chopped fresh coriander or parsley just before serving.

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