Florentine Pork with Chickpeas

Florentine Pork with Chickpeas

Fennel-y, porky, smooth. Doesn’t take long to cook either.

Ingredients

• 2 tbsp olive oil
• 1 onion
• 1 clove garlic, crushed
• 1 small red chilli
• 500g pork loin, cut into strips
• 4 tbsp white wine
• 1 tsp fennel seeds
• 1 tin chickpeas
• 250g baby spinach
• 3 tbsp mascarpone

Method

Finely chop onion and red chilli. Heat oil in a large frying pan. Fry onion for 4 minutes until softened. Add garlic and chilli, cook for a further minute.

Stir in the strips of pork and cook, stirring, over a medium-high heat for 5 minutes or until golden and cooked through. Stir in the wine and fennel seeds, simmer for 3 minutes.

Add the chickpeas, then the spinach and stir over a high heat for4 minutes, or until spinach has wilted and liquid has evaporated.

Stir in the mascarpone and season. Serve with steamed rice.