Pork with chickpeas and chorizo

A Spanish-influenced Sunday evening dish.

I sautéed some chunks of chorizo in olive oil and when the juices were running and the oil turning orange, I added a chopped onion and a crushed clove of garlic and carried on cooking the sausage.

Then I added in some cubed pork shoulder and diced carrot and cooked this until the pork started to lose its pinkness.

At this point I added in some liquidised tomato sauce that I’d made up a few days before (onions, garlic chilli, carrots, celery and tinned tomatoes simmered in olive oil and then blitzed until smooth), some smoked pimenton, salt and pepper and a drained tin of chickpeas and simmered the dish on the hob until the pork was tender.

I added some hot water while it was cooking so that the sauce didn’t evaoprate completely and towards the end of the cooking time added in some parboiled Charlotte potatoes and a handful of chopped fresh coriander.

I topped the dish with fresh breadcrumbs and baked it in a Gas Mark 6/180C oven until the top was crisped and golden.

To drink we had an excellent bottle of Reserva Rioja, a 2005 Viña Pomal, which is a lovely mature 100% Tempranillo wine with a velvety smooth finish and a soft oaky edge to the deep spiced red fruit of the wine.

The wine is from Majestic and represents great value if you buy any two bottles of Spanish wine because the price comes down to £9.99 a bottle. Pomal is one of the best traditional Rioja producers and I really cannot recommend this wine highly enough.

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