Chunky Chickpea Soup
Source : Kitchen Seasons, Ross Dobson
- 1 Leek
- 1 small Fennel bulb
- 100g Pancetta
- 1 Carrot, grated
- 1 Potato, diced
- 1.5 litres chicken Stock
- 1 can Chickpeas, rinsed & drained
- 80g Spinach
- 50g Parmesan
- salt & pepper
Fry leek, fennel & pancetta and cook for 5mins over high heat.
Add carrot, potato, stock & chickpeas and bring to the boil.
Reduce heat & simmer for 20mins.
Season and add spinach. Cook for 5mins.
Serve with parmesan sprinkled on top.