[Speedy Legumes] NZ Seared Pork Steak & Crushed Mediterranean Chickpeas

Name: [Speedy Legumes] NZ Seared Pork Steak & Crushed Mediterranean Chickpeas with Spinach
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
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; 1 drizzle olive oil; ½ cup water

with Spinach

Recipe Development TeamUpdated on November 19, 2025

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Calories

453 kcal

Protein

49.5g protein

Total

25 minutes

Difficulty

Easy

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

300 g

Pork Loin Steaks

1 tin

Chickpeas

Carrot

Red Onion

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

Calories453 kcal

Energy (kJ)1900 kJ

Fat11.9 g

of which saturates2.6 g

Carbohydrate30.5 g

of which sugars8 g

Dietary Fibre15.8 g

Protein49.5 g

Sodium963 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

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 steaks 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 frying pan and 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 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.