This Pork & Chickpea Casserole with the Cheesy Polenta Dumplings appeals to all the family. I just love using our Pork Confit, it really is the easiest and tastiest cheat for producing a casserole that your family and friends will think took you ages. As our Pork Confit is cooked for fourteen hours it is meltingly tender and infused with so much flavour. No tough meat to stew for hours!
Pork & Chickpea Casserole with Cheesy Polenta Dumplings
This pork and chickpea casserole is so easy to prepare using our already cooked and meltingly tender pork confit. The addition of the cheesy polenta dumplings makes it a winner with all the family.
- 2 tbsp olive oil
- 500g Pork Belly Confit, cut into 2cm chunks (keep the juices and bay leaves from the packet)
- 1 large onion, chopped
- 1 large carrot, finely chopped
- 2 garlic cloves
- 1 tsp fennel seed
- small pinch dried chilli flakes
- 2 tsp paprika
- 3 sprigs of thyme
- 1tsp caster sugar
- 1 tbsp tomato purée
- 50ml sherry vinegar
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 300ml water
- ½ tsp sea salt
- freshly ground black pepper
- 100g instant dry polenta
- 100g Parmesan, finely grated
- 115g self-raising flour
- 75ml milk
- 75g crème fraiche
- 1 egg
- Step 1 Heat the oven to 180C/160C fan/gas mark 4.
- Step 2 Heat the oil in a casserole dish. Sauté the onion, carrots and garlic over a gentle heat for 10 minutes.
- Step 3 Add the spices and thyme and cook for a further minute, before adding the sugar and tomato puree.
- Step 4 Pour over the sherry vinegar, tomatoes and water and stir through thoroughly.
- Step 5 Stir the pork confit along with its juices and bay leaves from the packaging into the casserole, followed by the chickpeas, season with salt and pepper and bring to a simmer with the lid on, about 5 minutes. Pop in the pre heated oven for 30 mins.
- Step 6 Mix the dumpling ingredients together in a bowl to form a thick batter. Place large spoonful’s of batter onto the casserole and return to the oven for 20 minutes.