Bacon and chickpea hotpot


-2 rashers of bacon

-1/2 a tin of chickpeas

-1 clove of garlic

-A handful of spinach

-A handful of mushrooms

-A 2 inch long section of chorizo

-2 sundried tomatoes

-salt and pepper to taste

-2 tablespoons of red wine (or wine vinegar)

-1 tablespoon of tomato puree

-1 tablespoon grated cheese

-1 tablespoon of oil (I used coconut oil)


  1. Chop your bacon, chorizo, sundried tomatoes and mushrooms and dice your garlic. Heat the oil in a large frying pan and add everything you’ve just chopped.
  2. Once the bacon begins to cook add the chickpeas, tomato puree and the wine. Simmer until the wine reduces to almost nothing.
  3. Add the spinach and stir until wilted. sprinkle with salt and pepper to taste then serve and top with the grated cheese.



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