PORK STEW WITH CHICKPEAS AND SAUSAGE

Ingredients

1 Tbsp Olive oil
1 ½ kg Pork shoulder, cut into 3 cm dice
1 tspSalt
100 gm Onion, chopped
100 gm Carrot, chopped
12 Garlic cloves , peeled and chopped
500 gm Spanish chorizo
350 gm Tomatoes Cooked crushed
3 1/2 cups Water
2 Tbsp Paprika
1 tsp Hot Paprika
2 tsp Smoked Paprika
500 gm Chickpeas, cooked drained and rinsed
1 bunch Parsley, chopped

Method

1. Heat the olive oil in a large pot over medium-high heat. Brown the Pork shoulder in Olive oil, sprinkle with Salt. Cook in batches to ensure that you do not cool down the pan.
2. Sprinkle a little Salt over the Pork as it cooks. Once browned, set aside to a bowl.
3. Once the Pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan. Sauté Onions, Carrots, Garlic,Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the Onions start to brown.
4. Add the chopped Garlic and cook for another min.
5. Add browned Pork, Chorizo, Tomatoes, Water, Paprikas, Salt, simmer 2 hours, then stir to combine. Add salt to taste.
6. Bring to a simmer and cook for at least 2 hours, or until the Pork shoulder is tender, add chickpeas, parsley. Remove the Chorizo from the pot and cut them into pieces , then return them to the pot.
7. Cook for 5 minutes further.
8. Excellent served with crusty bread and red wine.