| 5 tablespoons olive oil |
|
heat |
Cook 10 minutes, turn off the heat, add oil, leave 5 minutes |
| 2 red onions |
dice |
|
cook covered 10 minutes on high heat, stirring frequently |
| 2 carrots |
dice |
| 100g pancetta |
dice |
| 4 cloves garlic |
chop roughly |
| big bunch parsley |
chop roughly |
| stalks from 500g chard |
wash, slice into 1cm strips |
|
stir in |
| 1/2 tin chickpeas |
drain, whizz in food processor |
| 1/2 tin chickpeas |
drain |
| 1 tin plum tomatoes |
break up |
|
stir in, bring to boil |
| 500ml light chicken stock |
|
| nugget parmesan with rind |
|
| leaves of 500g chard |
roughly chopped |
|
add, turn down to lowest heat |
| salt and pepper |
|
| 250g stale ciabatta |
remove crust, tear into chunks |
|
add |
| 5 tablespoons olive oil |
|
|