Season and sear the pork:
Season pork pieces with salt and pepper. Heat olive oil in a large pan over medium-high heat. Sear the pork until browned on all sides, about 5–7 minutes. Remove and set aside.

Sauté the base:
In the same pan, reduce heat to medium. Add chopped onion and garlic and cook for 3–4 minutes until soft and fragrant.

Build the flavour:
Add smoked paprika, cumin, and tomato paste. Stir and cook for 1–2 minutes to intensify the flavour.

Simmer the stew:
Return the pork to the pan. Add chopped tomatoes, chickpeas, and stock. Stir well and bring to a gentle simmer. Cover and cook for 20–25 minutes, or until pork is tender.

Add the greens:
Stir in the chopped chard and cook for another 5–7 minutes, until wilted and tender. Adjust seasoning and add a splash of lemon juice or vinegar to brighten the flavour.

Garnish and serve:
Serve hot, garnished with fresh parsley or coriander. Pairs beautifully with rice, couscous, or crusty bread.

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