Spiced pork with harissa chickpeas

There are a lot of fantastic chilli pastes and sauces from around the world, from the trendy and exciting sriracha and gochujang, to the good old favourite Tabasco, but harissa is one of the best. It’s so handy to have a jar in the fridge to pep up leftovers. Using rose harissa rather than standard brings a slightly more delicate flavour.

SERVES 4 PREP 10 mins COOK 15-20 mins EASY

1 tbsp olive oil

1 onion, finely sliced

2 garlic cloves, crushed

1 lemon, juiced

1 red onion, finely sliced

300g leftover roast pork, sliced

1 tbsp rose harissa

2 x 400g cans chickpeas, drained and rinsed splash of chicken stock or water handful of chopped flat-leaf parsley or coriander, to serve natural yogurt, to serve

1 Heat the oil in a pan and fry the onion for 10 mins. Add the garlic and fry for another 30 seconds.

Squeeze half the lemon juice in a bowl over the red onion, season and set aside to soften.

2 Add the roast pork slices and harissa to the pan with the onion and garlic, turn up the heat and toss to coat. Tip in the chickpeas and a splash of chicken stock or water, season and simmer for 5-10 mins.

3 Squeeze over the remaining lemon juice. Served topped with the softened red onions and the herbs, and yogurt on the side.

GOOD TO KNOW low cal • fibre • 1 of 5-a-day • gluten free

PER SERVING 404 kcals • fat 19g • saturates 5g • carbs 25g • sugars 5g • fibre 9g • protein 29g • salt 0.9g