Small chickpeas with pork in the oven
Preparation time: 20 minutes | Baking time 1.5 hours | For 4 persons
Cost 12-15 euros
INGREDIENTS
1 kg of pork shoulder in portions
500gr. Small chickpeas AGRIFARM soaked for 8 hours
2 leeks in slices
1 fennel in slices
6 tablespoon(s) olive oil
Juice of 2 lemons
500ml vegetable broth
2tbsp spicy mustard
1 garlic clove, crushed
Salt and pepper
Instructions:
In a wide pot add half of the olive oil to get hot and fry the meat until it burns slightly on all sides, transfer the meat to a baking pan and in the same pot add the rest of the olive oil along with the vegetables to fry. Transfer the vegetables to the baking pan with the meat, add the broth along with the mustard, cover with aluminum foil and greaseproof paper, and bake in a preheated oven at 180ο C for 1 hour and 20 minutes. Uncover, add the lemon, stir, and continue for 10 more minutes. Leave the food out of the oven for 20 minutes before serving.
Tip:
You can add a little chili flakes about 1 teaspoon to the baking pan for a spicy taste. You can sprinkle on serving with a little finely chopped fennel
