Chickpea chard pork

I am trying to cook from the cupboard as much as possible at the moment so I decided to cook this recipe from Jamie Oliver's 5 Ingredients. This recipe focus' on simple delicious ingredients that work wonderfully together. Being able to throw together a delicious meal with a few ingredients is very appealing especially when you are cooking day in day out for a family. Of course there are times to make that meal with every ingredient under the sun but when you are looking for a quick meal that is delicious this is a great one- I often cook it instead of the Sunday roast. If I am honest I am not a huge fan of roasts once the weather warms up - roasts take hours to prep and cook only to be demolished in 20 mins!
I cook a lot from this book and have given it to friends and family as a gift as I think all kitchens should have a copy.

Photo Jamie Oliver

Serves 4

450g pork fillet

1 x 480g jar roasted peppers in brine

300g rainbow chard
1 heaped tsp fennel seeds

1 x 660g jar of chickpeas
Splash red wine vinegar

Method

Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway.

Meanwhile, drain the peppers and quickly dice into 1cm chunks, then trim and finely slice the chard, stalks and all.

Remove the pork to a plate, then add the fennel seeds, peppers and all the chard to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to the boil.

Sit the pork back in so it’s touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.

Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra virgin olive oil, and serve.

Notes

Any leafy greens can replace the chard, kale or spinach would work a treat.
You can roast up your own peppers if you prefer.