Tommi Miers chickpeas and spinach recipe

Ingredients
• 4 tbsp extra virgin olive oil
• 1 onion, chopped
• 1 carrot, finely diced
• 1 celery stick, finely diced
• A few sprigs of thyme
• 2 bay leaves
• 2 garlic cloves, peeled and chopped
• 300g streaky bacon or pancetta, diced
• 200g vacuum packed or jarred whole chestnuts, roughly chopped
• 1 tsp pimenton (hot smoked paprika)
• 100g young spinach leaves, washed and drained
• 350g dried chickpeas, cooked in boiling water until tender (reserve 150ml of the cooking liquid) or 2 x 410g cans chickpeas, drained and rinsed
• Sea salt and freshly ground black pepper
• Freshly chopped flat leaf parsley, to garnish
Method: How to make Tommi's chickpeas and spinach recipe
1. Heat the oil in a large pan and gently fry the onion for 3 - 4 minutes until it begins to soften. Stir in the carrot, celery, a few sprigs of thyme and the bay leaves. Season with salt and pepper and cook for 2 - 3 minutes, stirring occasionally.
2. Add the garlic, bacon or pancetta, chestnuts and pimenton. Gently fry until the vegetables become golden and the bacon is crisp. Stir in the chickpeas and 150ml of their cooking water, or plain tap water.
3. Bring to a simmer and cook for 1 - 2 minutes until the chickpeas are hot. Scatter the spinach over and stir through the chickpeas and bacon. Remove from the heat, season to taste and serve immediately, garnished with chopped flat leaf parsley.

source: http://www.channel4.com/food/recipes/chefs/tommi-miers/chickpeas-an...