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Pork, chorizo and chickpea bake
Pork, chorizo and chickpea bake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Succulent pork, spicy chorizo, and savory chickpeas make a delicious, crowd-pleasing bake.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 850g pork steak
  • 1 chorizo sausage, thinly sliced
  • 3.75 gm mild paprika
  • 2 red capsicums, thickly sliced
  • 1 red onion, halved, cut into wedges
  • 3 fresh bay leaves (see note)
  • 275.00 gm tomato pasta sauce
  • 400g can chickpeas, drained, rinsed
  • 275g cherry truss tomatoes
  • 82.50 ml pitted kalamata olives
  • 62.50 ml fresh flat-leaf parsley leaves
Instructions:
  • Preheat the oven to 220C/200C fan-forced. In a 6cm-deep, 23cm x 31cm rectangular flameproof roasting pan, heat oil over medium-high heat. Add pork and chorizo, cooking each side for 3 to 4 minutes until browned. Transfer them to a plate. Stir in paprika to the pan and cook for 1 minute until fragrant.
  • Combine vibrant capsicum, aromatic onion, fragrant bay leaves, diced tomatoes, rich pasta sauce, and hearty chickpeas in a pot, bringing the mixture to a lively boil before transferring it to the oven.
  • Roast vegetables in the oven for 15 to 20 minutes, until tender.
  • Remove tomatoes from the vine, then combine them with pork and chorizo in a pan. Bake for 8 minutes or until the pork is fully cooked and the tomatoes are soft. Remove and discard bay leaves. Garnish with olives and parsley before serving.

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