Ingredients

• 2 tbsp oil, ideally olive oil
• 250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes
• 1 onion, thinly sliced
• 1 red pepper, sliced
• 1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles
• 2 garlic cloves, thinly sliced
• ½–1 tsp smoked paprika, hot or sweet
• 400g/14oz tin chickpeas, drained
• 400g/14oz tin chopped tomatoes
• 1 chicken or pork stock cube
• salt and freshly ground black pepper

Instructions

1. Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.

2. Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.

3. Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.

4. Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.