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Pork Casserole with Garbanzo Beans, Tomatoes, Dried Apricots & Orange

The 5-A-Day Menu Planner
by Susannah Blake
Serves 4



• 2 cups chapped onion
• 2 tbsp. olive ail
• 2 garlic cloves, crushed
• 1 lb. pork loin, trimmed and cubed
• 3½ oz. chorizo sausage, diced
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 12 dried apricots, chopped
• 2 cups canned chopped tomatoes
• 2 cups seeded and chopped yellow bell peppers
• juice of 2 oranges
• scant 1/2 cup chicken stock
• 2 cups rinsed and drained canned garbanzo beans
• juice of 1/2 lemon
• salt and freshly ground black pepper


Gently fry the onion in the oil about 5 minutes, then add the garlic and cook another 5 minutes.

Add the pork and chorizo, sprinkle the spices over and cook, stirring, 1 to 2 minutes.

Add the apricots, tomatoes, bell peppers, orange juice, and stock, season with salt and pepper, and stir to mix.

Bring to a boil, then reduce the heat and simmer about 45 minutes until the sauce becomes thick, stirring once or twice.

Add the garbanzo beans and simmer a further 10 minutes.

Check the seasoning, then squeeze lemon juice over to taste.


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