Name: Seared pork loin with harissa chickpeas
Total time: 45 min
Yield: Serves 2
Ingredients: 3 tsp olive oil; ½ onion, finely chopped; 2 cloves garlic, crushed; 1 tbsp harissa; 400g tin chickpeas, drained and rinsed; 250ml chicken stock; 2 pork loin medallions; a large handful baby spinach; a handful coriander

3 tsp olive oil
½ onion
finely chopped
2 cloves garlic
crushed
1 tbsp harissa
400g tin chickpeas
drained and rinsed
250ml chicken stock
2 pork loin medallions
a large handful baby spinach
a handful coriander

Method

step 1
Heat 2 tsp of olive oil in a pan and add the onion with a pinch of salt. Cook gently for 5-10 minutes or until soft, adding a little water if it catches. Add the garlic and cook for a minute, then add the harissa and chickpeas, stirring until fully coated. Pour in the stock and simmer gently for 15 minutes.
step 2
Heat a frying pan over a high heat and rub the pork medallions all over with 1 tsp of oil and season well. Cook the medallions for 2-3 minutes on each side, then rest under foil for 10 minutes.
step 3
Stir the spinach and coriander through the chickpeas, and divide between two plates. Sit the pork on top and serve.