my boyfriend's favourite dinner.
The first time I made this, it was very much a "what is in the cupboard and freezer" meal a couple of days before grocery day. My boyfriend (who is usually difficult to please, and is completely over my constant asian cookery) loved it, so now I make it for him if he's been extra good (like this weekend, fixing my car) so it's in the oven as we speak.
So, its a pork and chickpea casserole:
500g cubed pork
1 onion, diced
3 cloves garlic, finely chopped
2 cans tomato
1 can chickpeas (or equiv of dried chickpeas, soaked o/nite)
1 tbs flour
salt + pepper
thyme
Firstly, I usually buy a whole pork rib fillet, and chop it into 1/2 kilo chunks before freezing. So I take 1 x 500gram chunk of pork rib fillet and cube it into fairly chunky cubes (say 1-2cm). I also dice 1 large onion and finely chop about 3 cloves of garlic. I heat a couple of tablespoons of olive oil in my enameled cast iron casserole dish (I love my chassuer!) and gentle fry off the garlic and onion. I coat the pork cubes in about a tablespoon of flour + a bit of salt and pepper by shaking it all around in a freezer bag, and then pop that into the pan, and fry until browned. Then I add 2 cans of tomato, 1 can of water, and the can of chickpeas, and about 2 tablespoons of fresh thyme (or I guess 2 teaspoons of dried - it's stronger right?) or whatever herbs you like (I personally think pork loves thyme!) I then bring it all to a simmer, pop on the lid, and pop it into a preheated over at 180 degrees (you can just simmer on the stove if your pot isn't oven safe) for about 45mins - an hour. Just before its done, I cook up some pasta to serve with it, and some fresh vege - tonight we're having brocolini and button squash.
Its a bit random and it's really easy but I think the pork and chickpeas go really well, and it's one of the few things I cook that the fussy boy actually really enjoys, so it must be a winner!
So, its a pork and chickpea casserole:
500g cubed pork
1 onion, diced
3 cloves garlic, finely chopped
2 cans tomato
1 can chickpeas (or equiv of dried chickpeas, soaked o/nite)
1 tbs flour
salt + pepper
thyme
Firstly, I usually buy a whole pork rib fillet, and chop it into 1/2 kilo chunks before freezing. So I take 1 x 500gram chunk of pork rib fillet and cube it into fairly chunky cubes (say 1-2cm). I also dice 1 large onion and finely chop about 3 cloves of garlic. I heat a couple of tablespoons of olive oil in my enameled cast iron casserole dish (I love my chassuer!) and gentle fry off the garlic and onion. I coat the pork cubes in about a tablespoon of flour + a bit of salt and pepper by shaking it all around in a freezer bag, and then pop that into the pan, and fry until browned. Then I add 2 cans of tomato, 1 can of water, and the can of chickpeas, and about 2 tablespoons of fresh thyme (or I guess 2 teaspoons of dried - it's stronger right?) or whatever herbs you like (I personally think pork loves thyme!) I then bring it all to a simmer, pop on the lid, and pop it into a preheated over at 180 degrees (you can just simmer on the stove if your pot isn't oven safe) for about 45mins - an hour. Just before its done, I cook up some pasta to serve with it, and some fresh vege - tonight we're having brocolini and button squash.
Its a bit random and it's really easy but I think the pork and chickpeas go really well, and it's one of the few things I cook that the fussy boy actually really enjoys, so it must be a winner!