250g |
dried chickpeas |
1 |
bouquet garni, (thyme, parsley and bay) |
1 |
garlic bulb, halved horizontally |
1 |
ripe tomato, quartered |
2-3 tablespoons |
extra virgin olive oil, plus extra to finish |
180g |
pancetta, derinded and cut into strips |
1 |
yellow onion, peeled and finely chopped |
1 |
carrot, peeled and finely chopped |
2 |
celery stalks, finely chopped |
2 |
garlic cloves, peeled and crushed |
6 |
sage sprigs |
2 |
bay leaves |
1 |
dried red chilli |
2 tablespoons |
tomato paste |
|
sea salt |
|
freshly ground black pepper |