Chickpeas, pork & peppers

By Drum Digital
26 June 2018

Preparation: 10 min | Cooking: 30 min | Serves 4

This super-healthy #JustDelicious combination of pork and peppers makes for a speedy supper jam-packed with flavour!


600g Eskort Pork Fillet

salt and ground black pepper

30ml (2T) olive oil

1 small onion, finely diced

2 red peppers, de-seeded and sliced

5ml (1t) paprika

5ml (1t) mixed herbs

1 can (410g) chopped tomatoes

2 cans (410g each) chickpeas, drained

125ml (½c) chicken stock

small handful parsley to garnish


  • Season the pork fillet with salt and pepper. Heat the oil in a large frying pan and brown on the meat all sides. Remove from the pan and set aside.
  • Add the onion, peppers, paprika and mixed herbs to the pan and cook for 5 to 8 minutes until the onion and peppers have softened.
  • Add the tomatoes and chickpeas and stir to combine.
  • Return the meat to the pan and add the stock.
  • Reduce the heat and simmer for 20 minutes, turning the meat occasionally to cook through evenly.
  • Remove the meat from the pan and slice.
  • Serve on the chickpeas and tomato mixture with a sprinkling of parsley.

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