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Chorizo, Pork Belly and Chickpea Casserole

As a vegetarian or vegan, you will probably ignore this recipe, but I have cooked this with and without the meat and it is equally delightful, the herbs give this a unique flavour. So, you could call this a Vegetable and chickpea casserole.

When your husband states that I can cook this again within 2 mouthfuls, you know you are on to a winning recipe!


  • 1 tbsp olive oil/butter/ghee

  • 700g skinless, boneless pork belly, cut into large bite-sized chunks

  • 100g chorizo, sliced into thin rounds

  • 1 onion, chopped

  • 1 carrot, cut into chunks

  • 300g swede, cut into chunks

  • 1 tsp fennel seeds

  • small pinch dried chilli flakes

  • 1 garlic clove

  • 3 bay leaves

  • 1 tbsp thyme, dried or fresh

  • 1 tsp honey (if vegan use a sugar substitute)

  • 1 tbsp tomato purée

  • 50ml white wine vinegar

  • 400g chopped tomato

  • 400g chickpeas, drained and rinsed


Heat the oven to 160C/140C fan/gas 3. Place pork belly into roasting dish and roast for 1 hour.

Heat the oil/ghee/butter in a frying pan then add the chorizo and cook for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 10 mins until the vegetables are soft and just starting to colour. Add the honey, tomato purée and vinegar continue cooking. Then add the tomatoes and 300ml of water.

Cover the pan with a lid and continue cooking for up to 30 minutes, check regularly and if the sauce becomes too dry add more water. Add the chickpeas and cook for another 15 minutes. Check the pork belly and when ready, chop into chunks then add to the dish before serving.

You could serve this recipe with potatoes, rice or some chunky bread, but we had just the casserole as we are trying to reduce our carbohydrate intake.

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