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Spiced Pork Stew with Chickpeas
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1 tbsp | olive oil |
500gm | pork scotch fillet |
1 large | onion |
1 tsp | ground chillies |
1 tsp | turmeric |
2 garlic cloves crushed | |
2 | carrots, cut into chunks |
salt | |
pepper | |
1/400g | can chickpeas drained and rinsed |
1/2 cup | water |
1 punnet cherry tomatoes | |
1/2 bunch | parsley leaves only chopped |
1/2 bunch | mint leaves only chopped |
lemon juice to taste |
1. In a large casserole dish heat oil on medium. brown pork all over in batches and set aside. Add onion to the pan and cook gently for 2 minutes, until soft and lightly coloured. Add chillies and turmeric stir then add the garlic,carrot, and salt and pepper to taste. Stir in the browned pork and drained chickpeas with half cup water.
2. Bring slowly to a simmer, then reduce heat to low, cover and cook gently for 11/2 hours. Fold through cherry tomatoes, parsley and mint continue to cook uncovered for another 5 minutes. Sprinkle with lemon juice just before serving.
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