Roast pork with chickpea stew

Recipes / Meat

Feed the family with this hearty pork and chickpea stew.

Recipe «Roast pork with chickpea stew» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.