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Creamy Pork, Spinach and Chick Pea Stir-fry

1 tb Olive oil
1 285 gram pac pork stir-fry
1 bn Salad onions; diagonally sliced
1 150 gram bag spinach leaves or young leaf kale
1 Clove garlic; crushed
150 g Canned chick peas; drained (5oz)
1 400 gram can chopped tomatoes
1 150 gram car natural Greek Yogurt
1 tb Freshly chopped thyme; chives or parsley
1 ts Cornflour; blended in a little cold water
Salt and freshly ground black pepper


Heat the oil in a large frying pan or wok. Add the pork and stir-fry for 2-3 minutes.


Add the salad onions, spinach and garlicand cook for a further 1-2 minutes stirring frequently.


Stir in the chickpeas, tomatoes, yogurt, most of the herbs, blended cornflour and seasoning.


Cook for a further 3-4 minutes until thickened and smooth. Serve immediately garnished with the remaining chopped herbs,





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