Amazing Chorizo, Pork Belly & Chickpea Casserole
What better way to refuel after a hard training session than with this amazing Chorizo, Pork Belly & Chick Pea Casserole.
Here's what you'll need:
- 1 tbsp olive oil
- 700g boneless pork belly, cut into large bite-sized chunks
- 250g cooking chorizo, sliced into thin rounds
- 1 large onion, chopped
- 1 large carrot, finely chopped
- small pinch dried chilli flakes or fresh
- 2 garlic cloves
- 4 bay leaves, fresh are best
- sprig of thyme
- 1 tbsp tomato purée
- 50ml sherry vinegar or good quality red wine vinegar
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- fresh chopped parsley
Heat the oil in a big pot with a lid and spend a good 10 mins browning the pork on all sides.
Scoop the pork out and set aside then add the chorizo and onion and sizzle for a minute. Add the vegetables, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour.
Stir in the tomato purée then splash in the vinegar and let bubble for a moment.
Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, no need to season as the meat does the job. Let it simmer. Keep stirring occasionally and add a splash of water if needed.
Simmer on low for 2 hours. Serve with veggies, some spuds and garnish with parsley....BOOM enjoy.
Make loads and tub up portions for when you're short on time and you can just pull this out, heat up and bosh, job done!!
This is the kind of food that my online clients love....
Because it's real honest food without all the food fads and gimmicks.
My online programmes are not about counting calories, measuring or working out percentages. Food is there to be enjoyed.
Coach @ KEBOfit
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