Pork Chickpeas Chili

Heat up the oil in a stew pot on medium-high heat until oil is shimmering.

Meanwhile, dredge pork cubes in the flour. When oil is hot add the meat in batches (don’t crowd the pan) and brown on all sides until golden, about 2-3 minutes per batch. Set the cooked pork aside while you cook the rest.

In the now empty pan, on medium heat saute onions, carrots and celery with a pinch of salt. Add more oil if pan is too dry. Let veggies soften, about 3 minutes.

Once veggies have softened slightly, sprinkle in the paprika, chili powder, cumin and crumbled bouillon cube and allow the spices to lightly toast, until you start to smell the spices.

Pour in the can of chopped tomatoes, Worcestershire sauce and water. Carefully add in seared pork cubes. Bring to a simmer.

Leave to bubble away for 40 minutes or until pork is fork tender, stirring every now and again.

Add drained chickpeas into the sauce. If sauce is too thick, add a touch more water. Let it simmer for another 5-10 minutes. Taste to adjust seasoning.

Once sauce has thickened to your liking, the chili is ready! Decide if you want to shred the pork cubes or leave them whole. I left mine whole.

Serve with rice, pasta, tortilla or crusty bread.