Roast pork with chickpea stew

Готовим Meat Roast pork with chickpea stew

Feed the family with this hearty pork and chickpea stew.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Using the back of a knife, lightly crush fennel and coriander seeds. Stir to combine. Drizzle pork with 1 tablespoon oil. Rub fennel mixture over pork.
  2. Heat remaining oil in a roasting pan. Cook pork for 2 minutes each side or until browned. Transfer to a plate.
  3. Add onion, carrot, celery and rosemary to pan. Cook for 4 to 5 minutes or until onion has softened. Add vinegar, tomatoes, chickpeas, beans and 1 cup cold water. Bring to the boil. Remove from heat. Place pork on a wire rack in pan over chickpea mixture.
  4. Roast for 20 minutes. Turn pork. Roast for a further 20 to 30 minutes or until juices run clear when a skewer is inserted into pork. Cover loosely with foil. Rest for 10 minutes. Thinly slice pork. Serve with chickpea stew.

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3 tsp fennel seeds
2 tsp coriander seeds
1kg pork scotch fillet
2 tbsp olive oil
1 medium brown onion, finely chopped
1 medium carrot, peeled, finely chopped
2 celery stalks, trimmed, finely chopped
2 sprigs fresh rosemary
1/4 cup balsamic vinegar
800g can diced tomatoes
400g can chickpeas, drained, rinsed
400g can borlotti beans, drained, rinsed

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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