Pancetta and leek are great when they're together and this comforting broth is a lovely recipe to get on the stove for a chilly day or night.
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Serves
4
Pancetta
Fennel Seed
Garlic Cloves
Red Chilli
Leeks
Chickpea
Chicken Stock
Dill
Lemon
Crusty Bread
Olive Oil
Serves
4
Pancetta
Fennel Seed
Garlic Cloves
Red Chilli
Leeks
Chickpea
Chicken Stock
Dill
Lemon
Crusty Bread
Olive Oil
Unlock Mob Premium
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Step 1.
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.
Step 2.
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.
Step 3.
Finish with chopped dill and lemon juice, then serve with warm crusty bread.
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