Moroccan-style pork & chickpea stew

• Pork shoulder steaks500g
• Chickpeas1 × 400g tin
• Brown onions150g
• Carrots200g
• Ground cuminstore cupboard1 tsp (5g)
• Smoked paprikastore cupboard½ tsp (2.5g)
• Chopped tomatoes1 × 400g tin
• Clear honey2 tsp (10g)
• Couscous300g

Plus salt and pepper. About £5.50 for the amounts used.

Method

1. 1

   Cut 500g pork steaks into chunks and brown in a little oil for 5 minutes.

2. 2

   Add 1 chopped onion and 200g sliced carrots for 5 minutes, then 1 tsp cumin and ½ tsp paprika for 1 minute.

3. 3

   Add 1 tin chopped tomatoes, 1 drained tin chickpeas, 2 tsp honey and 200ml water. Simmer for 20 minutes until the pork is tender and cooked through.

4. 4

   Put 300g couscous in a bowl, pour over 400ml boiling water, cover for 10 minutes, fluff and serve with the stew.