Gluten free chickpea and bacon hotpot

1. Fry the bacon in a large non stick fry pan until the fat is released.
2. Add the sliced leek, grated garlic and Olivani and continue cooking until leeks have softened.
3. Stir through the drained chickpeas and tomato paste.
4. Add canned tomatoes and worcestershire sauce and bring to the boil.
5. Season with salt and pepper to taste.
6. Reduce heat and simmer, covered for 15mins then uncovered for 5mins.
7. Stir through a handful of baby of spinach.
8. Serve immediately with toasted Vogel’s Gluten Free bread and top with grated parmesan cheese.

Wine suggestion: Merlot