An economical dish , good and impossible to miss? Our easy stew combining juicy pork loin , crunchy chickpeas and summer vegetables — tomatoes and peppers — will be a success. This light and tasty summer dish will awaken the taste buds with its little hint of smoke brought by the sweet smoked paprika or chili pepper that we recommend. Pimentón is obtained by drying the red pepper in oak wood and finally crushing it.

It is a classic of Iberian cuisine. If you find it, choose the Pimentón de la Vera with a protected designation of origin.

The benefits of chickpeas

With this delicate spice, the tomatoes and peppers, the chickpeas will provide consistency and crunch. And these are excellent for your health! Rich in iron, they contain many nutrients such as proteins, vitamins and fiber.

These will be perfect for reducing the level of bad cholesterol. This is enough to compensate for the excesses of summer with a clear conscience. To replace the chickpeas you can opt for mogettes from Vendée or beans from Soissons.

Exquisite meat, that of the breeding of Xavier Ménigoz

And since this recipe takes place a little under the Spanish sun, let's put the spotlight on the Haute-Saône labeled pork from Xavier Ménigoz , a breeder in Saint-Bresson, not forgetting that this old land that East Franche-Comté shared the same sovereign as Spain from 1493 to 1598... including a certain Charles Quint.

Ingredients

For 3-4 people

• 500 grams of plain free-range pork loin
• 4 round or elongated tomatoes
• 2 red peppers
• 1 yellow onion
• 500g drained chickpeas (cans)
• 1 liter of chicken stock
• 1 large bunch of flat-leaf parsley
• 1 spoon of smoked paprika
• 1 pinch of saffron
• 1 sprig of rosemary
• 1 pinch of salt
• 1 grind of freshly ground black pepper

Preparation

1. Wash the tomatoes and peppers thoroughly. Cut the tomatoes and peppers into cubes . Remove the seeds from the peppers well. Cut the onion into rings.
2. Open the chickpeas, empty the can and rinse the chickpeas with cold water in a colander.
3. Boil 1 liter of chicken stock in a saucepan with the spoonful of smoked paprika, the sprig of rosemary and a pinch of saffron. Pour in the diced tomatoes and peppers, onion rings and chickpeas and bring to the boil. Wait ten minutes then reduce the heat to medium.
4. Add the plain pork loin and continue cooking for a quarter of an hour.
5. Meanwhile, remove the parsley leaves and roughly chop it.
6. Reserve the pork loin. Remove the rosemary sprig. Mix a good third of parsley with all the vegetables and leave to simmer again. Adjust the seasoning with salt and pepper. Cut the meat into equal strips. Arrange these on top of the tomato and pepper stew. Generously sprinkle each plate with parsley and serve hot.

A touch of extra spice?

If you want to add a touch of spice to the following recipe, grill small diced chorizo ​​and add it before serving.

Do you want to improve a recipe? Would you like our advice for preparing a dish? Contact us directly by email or telephone . Our customer team will be happy to answer you.