I made this lovely stew last night. It comes from the Just One Pot cookbook and I’ve not made it for ages so I thought I’d give it a go. It’s very good for the sort of blustery, autumnal weather we’re having at the moment. It uses Angostua Bitters which gives the dish a pinkish colour and an interesting flavour – you should be able to pick some up at the supermarket – I’m quite partial to the odd cocktail so I already had some in the cupboard.
1 large red onion
2 garlic cloves
3 tablespoons of olive oil
100g of sliced pepperoni
400g of pork shoulder, diced
15-20 small new potatoes
400g can of chickpeas
400g can of chopped tomatoes
2-3 tablespoons of Angostura bitters
A dash of Tabasco sauce.
2 tablespoons of roughly chopped coriander
Boil the potatoes until tender. Drain and set aside to cool. Once cool, cut them in half.
Peel and half the onion – slice one half and chop the other. Slice the garlic thinly.
Heat the olive oil in a large saucepan and brown the onion over a gentle heat. Once the onions are soft, then add the garlic and cook for another couple of minutes.
Once the onion and garlic are cooked add the pork and brown it on all sides. Then turn up the heat slightly, add the pepperoni and cook it quickly, stirring well so that all the pepperoni comes into contact with the heat.
Then add the tomatoes and the Angostura bitters and stir well. Season with salt and pepper and then simmer for 10-15 minutes until the tomatoes thicken into a sauce.
Add the halved potatoes and the drained and rinsed chickpeas and stir well to combine.
Add a dash of Tabasco sauce stir again. Then simmer for a further 10 minutes or so.
Stir in the chopped coriander and serve.
I served this with roasted butternut squash wedges but the recipe recommends steamed green beans. Either way it’s a tasty, comforting and easy to prepare recipe and the Angostura makes it a little unusual.