Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat 2 tsp of olive oil in a pan and add the onion with a pinch of salt. Cook gently for 5-10 minutes or until soft, adding a little water if it catches. Add the garlic and cook for a minute, then add the harissa and chickpeas, stirring until fully coated. Pour in the stock and simmer gently for 15 minutes.
Heat a frying pan over a high heat and rub the pork medallions all over with 1 tsp of oil and season well. Cook the medallions for 2-3 minutes on each side, then rest under foil for 10 minutes.
Stir the spinach and coriander through the chickpeas, and divide between two plates. Sit the pork on top and serve.