Preparation : 10 min. Cooking time : 35 min.

4

Ingredients

Ingredients for language UK_en

• 3 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 4 lean pork shoulder steaks (600g  in total), each cut into 8 pieces
• 6 tomatoes, peeled, deseeded and roughly chopped
• 2 tbsp sweet smoked paprika or paprika
• 410g can chickpees, drained and rinsed
• 225g baby spinach leaves
• 250ml Alpro soya alternative to cream

Preparation

Preheat the oven to 180°C/fan, 160°C/gas 4. 
Heat 1 tbsp of oil in a flameproof casserole and fry the onion and garlic over a medium heat until pale golden.  Transfer to a bowl. 
Heat the remaining oil and fry the pork in batches for 2 - 3 minutes, turning once, until golden. 
Mix in the tomatoes, paprika, onion, garlic and season.  Simmer for 2 minutes. 
Cover and cook in the oven for 35 minutes until tender.

Add the chickpeas, baby spinach and soya cream and stir. Cook for a further 5 minutes, then serve.

Extra information

This spicy pork dish is great served with noodles and rice.

Nutritional information per serving:

• Energy 518 Kcals
• Fat 29.1g, of which saturated 4.8g
• Carbohydrates 2.3g, of which sugar 8.6g