Seared Pork & Crushed Herby Chickpeas
with Baby Spinach
Dinner will be ready in a flash with this quick and easy meal. Nestle your perfectly seared pork on a bed of herby, smashed chickpeas for a protein double whammy. Simple and delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Pork Loin Steaks
1 tin
Chickpeas
1
Carrot
½
Red Onion
2
Garlic
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Paste
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Season pork loin steaks with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes.
• Meanwhile, drain and rinse chickpeas.
• Grate carrot.
• Thinly slice onion (see ingredients).
• Finely chop garlic.
• While the pork is resting, wash out the frying pan, then return to medium-heat with a drizzle of olive oil. Cook onion until just tender, 3-4 minutes. Add carrot and chickpeas and cook until tender and warmed
through, a further 3-5 minutes.
• Add tomato & herb seasoning, garlic and tomato paste and cook, stirring until fragrant, 1 minute.
• Stir in the water and baby spinach leaves until slightly thickened and wilted, 2-3 minutes. Remove pan from heat and gently crush chickpeas
with a potato masher or fork. Season to taste.
TIP: Add a splash of water if the chickpeas look dry.
• Slice pork.
• Divide crushed herby chickpeas between bowls.
• Top with seared pork to serve. Enjoy!
