Smoky Bacon & Chickpea Stew With Ciabatta

Boil a kettle

Heat a pot with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add the bacon lardons and cook for 5-6 min or until starting to crisp

Whilst the bacon is cooking, peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Chop your potato[es] (skin on) into bite-sized pieces

Once the bacon is crisp, reduce the heat to medium-high, then add the sliced onion to the pot with a pinch of salt

Cook for a further 4-5 min or until softened

Meanwhile, dissolve your chicken stock mix and tomato paste in 300ml [450ml] [600ml] boiled water – this is your tomato stock

Drain and rinse your chickpeas

Once the onion has softened, add the chopped garlic, ground smoked paprika and dried thyme and cook for 30 secs or until fragrant

Once fragrant, add 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and cook for 30 secs

Add the tomato stock, drained chickpeas and chopped potato to the pot with a pinch of sugar and a grind of black pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 15-18 min or until the potato is tender and the sauce has thickened – this is your smoky bacon & chickpea stew

Once the stew is almost ready, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through

Spread a little butter over each toasted ciabatta half