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Pork Meatballs and Chickpeas Stew

  This pork meatballs and chickpeas stew is a straightforward, comforting dish that suits busy weeknights or slower weekends. Using ready-to-cook meatballs keeps things simple, while the sauce comes together quickly with everyday ingredients. Chickpeas and kale make it more substantial without weighing it down. Serve it with pasta, gnocchi, boiled potatoes, or crusty bread, and add a simple salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 12 good-quality pork meatballs
  • 1 onion thinly sliced
  • 2 garlic cloves thinly sliced
  • ½ red pepper sliced
  • 1 Tbsp tomato purée
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp chilli flakes
  • 1 tin chopped tomatoes
  • 1 stock cube pork or beef
  • 2 large handfuls kale chopped
  • 1 tin chickpeas drained and rinsed
  • Chopped parsley to serve
  • Oil for cooking

Method
 

  1. Heat a little oil in a casserole dish or deep frying pan over medium heat.
  2. Add the meatballs and cook until lightly browned on all sides.
  3. Add the sliced onion halfway through cooking the meatballs and continue to cook until softened.
  4. Once the meatballs are golden, add the garlic and cook for about 1 minute, stirring.
  5. Stir in the paprika, cumin, coriander, oregano, chilli flakes and tomato purée. Cook briefly to release the flavours.
  6. Add the tinned tomatoes, then use the empty tin to add enough water to almost cover the meatballs.
  7. Add the stock cube, bring to a simmer, and cook uncovered for about 10 minutes, allowing the sauce to thicken.
  8. Stir in the chopped kale and cook for 5 minutes until wilted.
  9. Add the chickpeas and cook for a further 3–5 minutes, until heated through.
  10. Serve warm, scattered with chopped parsley.