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Photo of Cajun pork with chickpea mash by WW

Cajun pork with chickpea mash

Total Time
25 min
10 min
15 min
A splash of stock helps turn homemade hummus into healthy mash.


Chicken stock cube

1 individual

Pork butterfly steak, raw

400 g

Olive oil

2 tsp

Red onion

1 medium, finely chopped


2 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Ground paprika

1 tsp

Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g)

Salt reduced chicken stock


Cajun seasoning

1 tsp


  1. Heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 3 minutes or until softened. Add the garlic, lemon rind and paprika and cook, stirring, for 1 minute or until fragrant. Add chickpeas and stock and simmer for 2 minutes.
  2. Transfer the chickpea mixture to a food processor and process until smooth. Season with salt and pepper. Cover to keep warm.
  3. Sprinkle the Cajun seasoning on both sides of the pork. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the pork for 3 minutes each side or until cooked to your liking. Cover with foil and set aside for 3 minutes to rest.
  4. Serve the pork with the chickpea mash and lemon wedges.


SERVING SUGGESTION: Steamed broccolini and green beans.