Pork & chickpea curry - Good Food Middle East

Ingredients

• 1½ tsp black peppercorn
• 2 tsp fennel seed
• 1 tsp coriander seed
• 2 tsp cumin seed
• 1 tsp chilli powder
• ½ tsp turmeric
• 2 garlic bulbs, peeled, cloves separated
• 100ml red wine vinegar
• 1½ kg/3lb 5oz pork shoulder, cut into 2½ cm pieces
• 50ml vegetable oil
• 3 large red onion, finely chopped
• 2 red pepper, deseeded and roughly chopped
• 400g can chopped tomato
• 2 tsp dark muscovado sugar
• 2 x 400g tins chickpeas, drained and rinsed
• 450ml chicken stock
• rice, to serve