It's cold, it's wet, it's December! Training during the winter months can be tough but refuelling post-swim, bike or run needn't be. Our resident nutritionist, Jon Hodgkinson, founder of Real Food Func, has devised this hearty Pork Meatball & Chickpea Tagine recipe.

It's the perfect combination of protein and carbohydrate for a slow release of energy without spiking blood sugar levels that lead to hunger pangs!

Protein - 30g
Fat - 29g
Carbohydrate - 30g

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Ingredients:

6 Pork Sausages
400g Tinned Chickpeas
400g Chopped Tomatoes
200g Fresh Tomatoes
1 Green Pepper
3 Tsp Smoked Paprika
3 Tsp Ground Cumin
3 Tsp Fresh OR Dried Parsley
1 Handful Coriander
3 Cloves Garlic
2 Tsp Rock Salt
2 Tsp Black Pepper
2 Tsp Butter or Olive Oil

Method:

Start by setting your oven to 180C^.

Remove the sausage meat from its skin and place into a bowl.

Finely chop 1 Green Pepper and add to the bowl along with the following herbs and spices….

1 Tsp of each, Smoked Paprika, Cumin, Parsley, Rock Salt, Black Pepper.

Mix together with either a fork or your hands combining all the ingredients then form into small meatballs, approx. 1.0 – 1.5 inches in diameter.

Set aside for now in the fridge.

In a Shallow Casserole dish OR Dutch Oven, add 2 Tsp Olive Oil OR Butter along with finely chopped Garlic.

Soften the garlic for around 2 minutes.

Whilst this is happening roughly chop the Fresh Tomatoes adding them to the pan and cooking for 3-4 minutes.

Now add the tinned Chopped Tomatoes.

Add the remaining Smoked Paprika, Cumin, Parsley, Coriander, Salt & Pepper to the pan and mix.

Bring your Meatballs out of the fridge.

Carefully place your Meatballs into the dish along with the Chickpeas ensuring it is mainly covered by the sauce.

Put the lid on your dish and put in the middle of your oven.

Cook in the oven at around 180C for around 45 minutes.

Serve with 1 Tbsp of Full Fat Natural Yogurt.