Leek, Pancetta & Chickpea Broth

Dice the pancetta. Grab a large pot and set over a medium heat. Add a shot of oil and tip in the pancetta. Cook for 5-6 mins until crispy and the fat has rendered. Add the fennel seeds to the pan and cook for 1-2 mins. Finely slice the garlic and chilli and bung that in, too.

Wash the leeks and cut into chunky rounds. Dump those into the pot and sauté for 4-5 mins until starting to soften. Add the chickpeas, their water and the chicken stock. Bring to a simmer and let the broth bubble away for 20 mins.

Finish with chopped dill and lemon juice, then serve with warm crusty bread.