Serves 4

What you need:
700g/1½lb lean pork
75g/3oz chick peas
3 medium size red peppers, deseeded and sliced in strips
2x400g/14oz tins chopped tomatoes
175g/6oz onion, finely chopped
75g/3oz dried aprocots, sliced
2 tablespoons sesame oil
25g/1oz cornflour
A little salt Marinade
150g/5oz tub greek yogurt
2 teaspoons paprika
1 teaspoon chopped fresh ginger
2 cloves garlic, finely chopped

What you do:
Soak chickpeas in water overnight in the fridge. Cook in boiling water with a little added salt for 15 minutes. Cut pork into 1 cm/½" long strips, sprinkle with cornflour, leave for 15 minutes. Place pork in a shallow non-metallic dish.Combine marinade ingredients and stir into pork. Mix well, ensuring all the pork is covered. Leave in fridge overnight. Add sesame oil to wok and heat until sizzling, add onion and sweat lightly. Add pork and stir-fry for 3-4 minutes. Toss in the chick peas, peppers tomatoes and apricots. Continue to stir-fry until pork is fully cooked. Check seasoning. Spoon into a warm serving dish and serve immediately with either brown or wild rice.

Supplied by Margeret Rose McSparran, Gardner Merchant Catering, Voluntary Health Insurance Board, Head Office, Lr. Abbey St., Dublin 1, for the 1996 Happy Heart Eat Out campaign.