1103. CHICKPEAS, SPINACH and BACON

serves 4


350 grams dried chickpeas, soaked overnight
1.6 litres water
1 white onion, peeled and chopped
1 leek, trimmed and chopped
1 celery stick, chopped
2 bay leaves
3 sprigs of thyme
3 tablespoons olive oil
300 grams bacon, diced
1 banana shallot, peeled and finely chopped
3 garlic cloves, peeled and chopped
200 grams baby spinach, washed and cleaned
Sea salt and freshly ground pepper

Drain the chickpeas and place in a large pan with the water, onion, leek, celery, bay leaves and thyme. Place over a medium heat and simmer for 45-50 minutes. Once cooked, drain the chickpeas, remove the vegetables and reserve some of the cooking water.

Heat the olive oil in a frying pan over a medium flame. Add the pancetta and cook for 2 minutes, then add the shallot and garlic and stir for 1 minute before putting in the chickpeas. Add 50ml of the reserved cooking water and bring to the boil. Add the baby spinach, season and sweat for 1 minute. Serve at once.

courtesy of: Times Online, London, May 30, 2007