Chickpea Chard Pork


  • 500 g Pork Fillet
  • 400 g Peppers
  • 1 tsp Fennel Seeds
  • 660 g Chickpeas


  • 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.


– No pork? No problem. Try chicken thighs instead.
– When it comes to the chickpeas, go for tinned, no worries, or use any other bean you have in the cupboard.
– Any leafy greens can replace the chard, kale or spinach would work a treat.
– You can roast up your own peppers if you prefer.
– And, as always, you can swap in any woody herbs; rosemary, thyme, bay, you name it.