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Chorizo, pork belly & chickpea casserole
Ingredients
- 1 tbsp olive oil
- 700g skinless, boneless pork belly, cut into large bite-sized chunks
- 100g cooking chorizo, sliced into thin rounds
- 1 large onion, chopped
- 1 large carrot, finely chopped
- 1 tsp fennel seed
- small pinch dried chilli flakes
- 2 garlic clove
- 4 bay leaf, fresh are best
- sprig of thyme
- large pinch golden caster sugar
- 1 tbsp tomato purée
- 50ml sherry vinegar or good quality red wine vinegar
- 400g tin chopped tomato
- 400g tin chickpea, drained and rinsed
- fresh chopped parsley
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