Tuesday, July 20, 2010

Slow-cooked pork with chickpeas and orange

This was an adaptation of a Greek recipe. I love the way the Greeks do comfort food which isn't too heavy and can still be enjoyed in summer so thought I'd give it a go.


2 tins of chickpeas
650g boneless leg of pork cut into large cubes
1 large onion, sliced or roughly chopped
2 cloves garlic, chopped finely
1 tin (14 oz) tomatoes
grated rind and juice of 1 orange
1 tsp chilli powder
2 tbsp chopped fresh oregano
salt and pepper


Place all the ingredients in a 4L slow cooker and cook on low for 8 hours or high for 4 hours. Ours was still fine after 10 hours.

We really enjoyed this. The orange gave it a summery taste (don't do what I did and just chop in the whole orange as the pith was rather bitter - sometimes I really should follow recipes more closely!) and the chickpeas tasted great. They stopped it being a heavy winter stew. The fresh herbs were a great addition. I thought it might have been nice with some honey stirred in.

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