Pulled Pork Pan

Ingredients for 4 servings:

• 400 g pulled pork, leftovers or ready-made
• 3 bell peppers, colored
• 250 g mushrooms, brown
• 1 large onion(s), diced
• Fat for frying
• 1 small can of chickpeas
• 1 can of chopped tomatoes (400 g)
• 100 ml gravy
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash, trim, and slice the bell peppers. Trim and slice the mushrooms. Peel and dice the onion. Heat the fat in a pan and sauté the diced onion. Add the bell peppers, mushrooms, and bay leaf and sauté for a few minutes. Then deglaze with the tomatoes and the pan juices and simmer for about 15 minutes. Meanwhile, drain the chickpeas and rinse under running water. Add them to the pan with the pulled pork and heat everything through. Season with salt and pepper. You can eat this with plain bread, but bulgur also goes well with it. Tip: BBQ sauce bottles often have large residues that are difficult to get out. I add a good splash of warm water to the bottles to “rinse” out these residues and add them to dishes like this.