oil, for cooking
1 onion, diced
1 carrot, finely diced
1 leek, thinly sliced
2 thick slices pancetta or bacon, diced
1 teaspoon smoked paprika
2 garlic cloves, crushed
400g tinned chopped tomatoes
750ml chicken stock|
salt and freshly ground black pepper
400g tinned chickpeas, rinsed and drained
2 tablespoons chopped flat-leaf parsley or
basil pesto, to serve (optional)
Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil and the onion, carrot and leek and cook for 3–4 minutes, stirring often, until softened.
Add the pancetta and cook for 4–5 minutes until golden brown. Add the paprika and garlic and cook for 1–2 minutes, or until fragrant.
Add the tomatoes and stock and bring to the boil. Season with the salt and pepper, then reduce to a simmer and cook for 15–20 minutes.
Add the chickpeas, check the seasoning and finish with the chopped herbs. Delicious with a dollop of pesto and crusty bread.
From What’s for Dinner? by Michele Curtis.