Portuguese pork and chickpea stew with paprika and kale
A warming bowl of pork, chickpeas and kale in a paprika tomato broth. Hearty and good for batch cooking.
- Time1 hr 30
- LevelEasy
- Costabout £1.85 a head
Ingredients
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Method
- 1
Heat the oil in a casserole and brown the pork for 6 minutes. Lift out.
6 min - 2
Cook the onion and carrot in the pot for 6 minutes. Add the garlic and spices for 1 minute.
6 min - 3
Return the pork. Add the tomatoes, water and bay leaves. Cover and simmer for 1 hour.
60 min - 4
Add the chickpeas and kale. Cook for 12 minutes uncovered until the kale is soft and the broth has thickened a little.
12 min - 5
Stir in the lemon juice, remove the bay leaves and serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.