Pork and Chick Pea Stew
For sauteed aubergine slices, thinly slice a large aubergine and sprinkle generously with salt. Leave to drain for 45 minutes, rinse well and dry. Coat with seasoned flour and saute quickly in olive oil until well browned and tender.
- 1 3/4 lb shoulder of pork cut into 25 mm (1 in) cubes
- 3 tbsp olive oil
- 2 medium-sized onions halved and thinly
- 3 1/2 fl oz red wine
- 3 medium-sized tomatoes blanched, skinned, seeded and chopped
- 1 bay leaf
- 1 large red pepper sliced
- 4 oz dried chick-peas cooked and drained
- sauteed aubergine slices to serve
- freshly chopped parsley to garnish
for the marinade
- 1 1/2 tsp salt
- freshly ground black pepper
- a large pinch of ground allspice
- 1/4 tsp dried marjoram
- 2 large garlic cloves crushed
- Place the cubed pork in a bowl with the marinade ingredients and mix well with your hands, making sure the marinade is evenly distributed. Cover and refrigerate overnight, stirring once or twice, if convenient.
- Dry the pork on absorbent paper, reserving any juices. Heat 15 ml (1 tbsp) oil in a large frying-pan over moderate heat. Add half the pork and fry, stirring, until it changes colour. Transfer the meat to a flameproof casserole, using a slotted spoon. Fry the second batch of pork cubes, adding more olive oil as needed.
- Add more oil to the pan, if necessary, then add the onions and cook for a few minutes, until they are softened. Transfer them to the casserole. Deglaze the pan with the wine, stirring in the crusty bits.
- Pour the wine into the casserole and add the tomatoes, bay leaf and reserved meat juices. Bring to simmering point, then lower the heat, cover and simmer gently for 30 minutes, stirring occasionally.
- Add the sliced pepper and chick-peas. Continue to cook over gentle heat, stirring occasionally, for a further 1 - 1 1/2 hours until the meat is very tender.
- Transfer the meat and vegetables to a heated serving platter with a slotted spoon. Boil the remaining juices quickly until they thicken very slightly. Taste and adjust the seasoning, then pour the juices over the pork. Surround with the sauteed aubergine slices, sprinkle with freshly chopped parsley and serve at once.
Calories: 781 kcal
Carbohydrates: 28 g
Protein: 53 g
Saturated Fat: 16 g
Cholesterol: 171 mg
Sodium: 1020 mg
Potassium: 1276 mg
Fiber: 8 g
Sugar: 9 g
Vitamin A: 1736 IU
Vitamin C: 58 mg
Calcium: 113 mg
Iron: 5 mg