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Ingredients

1 tablespoon extra virgin olive oil
4 (850g) pork scotch fillet steaks
1 chorizo sausage, thinly sliced
1 1/2 teaspoons mild paprika
2 red capsicums, thickly sliced
1 red onion, halved, cut into wedges
3 fresh bay leaves (see note)
400g can diced tomatoes
1 cup tomato pasta sauce
400g can chickpeas, drained, rinsed
275g cherry truss tomatoes
1/3 cup pitted kalamata olives
1/4 cup fresh flat-leaf parsley leaves

Method

Step 1 Preheat oven to 220C/200C fan-forced. Heat oil in a 6cm-deep, 23cm x 31cm rectangular flameproof roasting pan over medium-high heat. Add pork and chorizo. Cook for 3 to 4 minutes each side or until browned all over. Transfer to a plate. Add paprika to pan. Cook, stirring, for 1 minute or until fragrant.
Step 2 Add capsicum, onion, bay leaves, diced tomatoes, pasta sauce and chickpeas. Bring to the boil. Transfer to oven.
Step 3 Bake, uncovered, for 15 to 20 minutes or until vegetables are tender.
Step 4 Cut tomatoes from vine. Add pork, chorizo and tomatoes to pan. Bake for 8 minutes or until pork is just cooked through and tomatoes soften. Discard bay leaves. Top with olives and parsley. Serve.

Pork, chorizo and chickpea bake

How to make Pork, chorizo and chickpea bake

Ingredients

Method