Get ready for winter with this delicious pressure cooker pork and chickpea dish. To cook on the stove or in a slow cooker, please see the notes section.
The ingredient of Greek pork with chickpeas
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano leaves
- 1 1/2 tablespoons olive oil
- 1.2kg-piece pork scotch fillet
- 1 red onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 250ml (1 cup) passata (tomato pasta sauce) (see note)
- 250ml (1 cup) Massel chicken style liquid stock (see note)
- 1 tablespoon red wine vinegar
- 2 dried bay leaves
- 1/2 cinnamon stick
- 400g can chickpeas, rinsed, drained
- 1/3 cup chopped fresh coriander
- Steamed white rice, to serve
- Greek-style natural yoghurt, to serve
The instruction how to make Greek pork with chickpeas
- Place cumin seeds, fennel seeds and oregano in a mortar and pound with a pestle until coarsely ground. Add 2 teaspoons of the oil and grind to form a paste. Rub over the pork. Season with salt and pepper.
- Heat the remaining oil in a pressure cooker over medium-high heat. Cook the pork, turning, for 5 minutes or until golden. Transfer to a plate.
- Add the onion and garlic to the pressure cooker and cook, stirring, for 3 minutes or until soft. Stir in the passata, stock, vinegar, bay leaves and cinnamon. Add the pork.
- Seal the pressure cooker. Cook over high heat until the steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low and cook for 25 minutes. Release the steam following manufactureru2019s instructions.
- Stir in the chickpeas and coriander. Season with salt and pepper. Carve the pork. Serve with rice and yoghurt.
Nutritions of Greek pork with chickpeasfatContent: 320.499 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 48 grams protein
sodiumContent: 110 milligrams cholesterol