Chunky Chickpea Soup

Date :28-11-2010

Source : Kitchen Seasons, Ross Dobson



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.