Chickpea, Pancetta And Winter Vegetable Soup - cooking recipe

Ingredients

1/2 cup pancetta, diced
1 leek, sliced finely
2 carrots, grated
1 potato, large, peeled, cubed finely
300 g chickpeas, drained, rinsed
4 cups stock
salt and pepper

Preparation

Heat a splash of olive oil in saucepan over high heat.
Cook pancetta 3 - 4 minutes.
Add leek and cook till soft.
Add carrot, potato, chickpeas and stock.
Bring to the boil, season, simmer 15 minutes till potato is cooked.
Serve with sprinkled parsley and parmesan.