Chickpea Stew with Pork, Potato and Chard

Ingredients

• Chickpeas3/4 cup (150 g)
• Pork150 g
• Potato1 medium (180 g)
• Chard2 leaf (90 g)
• Turmeric1/2 teaspoon (1 g)
• Garlic1 clove (3 g)
• Oil1 teaspoon (5 ml)
• Tomato1 count (130 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of about one finger deep.

3. 3

   Step 3

   Place the tomato in a pot filled with boiling water and let boil for 5 minutes. Next, remove, drain and place in a blender cup. Blitz and set aside.

4. 4

   Step 4

   Preheat a pot over medium-high heat. In the meantime, chop the garlic and cut the pork into bites.

5. 5

   Step 5

   Once heated, add the pork with garlic and brown for 4 minutes over medium-high heat. Stir occasionally.

6. 6

   Step 6

   At the same time, peel and dice the potato. Cut the chard into strips.

7. 7

   Step 7

   When the pork is browned, add the vegetables. Pour the tomato sauce, salt and pepper and season with turmeric or curry.

8. 8

   Step 8

   Cover and continue cooking for 8-10 minutes until the potato is cooked.

9. 9

   Step 9

   Next, add the cooked chickpeas and cook for 2 more minutes.

10. 10

    Step 10

    Once done, remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Stew with Pork, Potato and Chard can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.