BRAISED SPICED PORK ROLLS, ROASTED BUTTERED CHICKPEAS & BUTTERNUT YOGHURT SAUCE - Cuisine Magazine -

Ingredients

• BRAISED PORK ROLLS
• 3 tablespoons canola oil
• 2 medium-sized brown onions, sliced
• 1 x 400g can chopped tomatoes
• 1 tablespoon ground cumin, plus 1 teaspoon extra
• 800g-1kg pork shoulder
• 550ml chicken stock
• 4 sage leaves, finely sliced
• 1 handful Italian parsley, chopped
• 3 sheets pre-rolled puff pastry
• 1 egg, beaten
• butternut yoghurt sauce, to serve
• roasted, buttered chickpeas, to serve
• FOR THE BUTTERNUT YOGHURT SAUCE
• SERVES 6-8 / PREPARATION 5 MINUTES /
• COOKING 1½ HOURS
• ½ butternut, skin on and seeds removed
• 2 tablespoons water
• 4 tablespoons unsweetened Greek yoghurt
• ROASTED BUTTERED CHICKPEAS
• SERVES 6-8 / COOKING 25-30 MINUTES
• 40g butter
• 1 x 400g can chickpeas, drained
• 1 clove garlic, minced
• 2 teaspoons smoked paprika